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.

Reviews of Candied Ginger Shortbread:

1-3 of 3 reviews  

  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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