If you like simple and delicious, sweet and ginger spicy, and utterly addictive goodness…you need to get out the ingredients for Rachel’s Spicy Christmas Shortbread right now!
Ingredients
1c.unsalted butterat room temperature
1c.packed brown sugar
2c.all-purpose flour
½tsp.grated orange peel
2T.ground ginger
1T.cinnamon
¾tsp.ground cloves
1tsp.baking soda
⅛tsp.kosher salt
Instructions
Preheat oven to 325°. Spray two 8” or 9” round cake pans or pie pans with cooking spray. Set aside.
Beat butter and sugar in large bowl until light and fluffy.
In separate medium bowl, whisk together the flour, orange peel, ginger, cinnamon, cloves, baking soda and salt.
Add dry ingredients to the butter and sugar mixture. Mix just until evenly incorporated. Divide dough in half and gently press one half into each pan.
Bake for 20 to 25 minutes, until beautifully golden. Cool completely on wire rack, then cut into wedges and dust with powdered sugar before serving.
Notes
From the recipe box of Rachel Symmank, originally from her friend Kerry Freier.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.