Candied Ginger Shortbread

1 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 teaspoon ground ginger
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped candied ginger
powdered sugar

Cream butter, sugar and ground ginger until fluffy. Stir in flour and salt. Beat until just
combined; beat in candied ginger. Divide dough in half. Roll out each half between sheets of wax paper to 1/4-inch thick. Freeze on banking sheets for 10 to 15 minutes or until very firm. Pre-heat oven to 300 F. One at a time, take pan from freezer and remove top sheet of wax paper. Cut out with heart or other shape cutter and place 2 inches apart on the baking sheet. Bake 25 to 30 minutes or until pale golden. Cool on wire racks. Gather scraps, reroll dough & make more cookies in same manner. When cool completely, sift with confectioners' sugar. Will keep 5 days airtight container.

Yield depends on how large your cookie cutters are.

Note: Adapted from a recipe found in the June 1992 issue of Gourmet Magazine.

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Reviews of Candied Ginger Shortbread:

1-5 of 5 reviews  

  Priscilla in santa monica  Dec 22, 2009
Would not make this again.
It was my first time making christmas cookies with my 2 1/2 year old daughter I could have flubbed it but they turned out way to gingery, not good.
I would not make this again it wasn't bad it just was too strong.I guess if you like ginger.. i was thinking ginger snapp's
but I would reccomend trying it once.
I could have put to much candided ginger in. two stars

  Serrena in Fremont, Ca  Dec 29, 2008
Would make this again.
This recipe is very flavorful and very rich four stars

  A cookie baker  May 7, 2007
Would make this again.
wow five stars

  A cookie baker  Dec 15, 2006
Would make this again.
Sooo good! Love these cookies! five stars

  melissa in PA  Dec 6, 2006
Would make this again.
These are fabulous. I'm a sucker for anything with candied ginger. I have a ginger scone recipe I make a lot. These are similar, but much easier to bake and share for the holidays, and keeps fresh much longer than scones. I actually made them in an 8x8 pan and then cut them into bite-sized squares. five stars

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