Candied Ginger Shortbread Cookies
Yield: 48 cookies
Candied Ginger Shortbread Cookies are soft, buttery, and sweet! These ginger cookies would be perfect on a holiday dessert platter.
Ingredients
- ½ lb. unsalted butter at room temperature
- ½ c. sugar
- 1 egg yolk
- 1.5 c. all-purpose flour
- ½ c. cornstarch
- ¼ tsp. salt
- ½ c. finely chopped candied ginger also called crystallized ginger
Instructions
- With an electric mixer on low speed, combine butter and sugar for about 30 seconds. Beat in egg yolk, then flour, cornstarch, and salt, until the mixture barely holds together. Do not overbeat. Gently fold in the candied ginger.
- Lay out 2 pieces of plastic wrap that are about 12” long. Divide dough in half. Place each half on the center of separate pieces of plastic wrap. Using the plastic wrap, gently shape each piece of dough into a 6” long log, about 2” in diameter. Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, or overnight.
- Preheat oven to 275° F.
- With a sharp knife, slice cookies 1/4” thick and place on baking sheet, spacing 1” apart. Bake cookies until just firm but still quite tender and not at all brown, about 30 minutes. Cool for a minute on the baking sheet before removing to a rack to finish cooling.
Notes
Adapted from The New York Times recipe by Mark Bittman.
Nutrition Information:
Serving: 1 Calories: 69kcal Carbohydrates: 8g Protein: 1g Fat: 4g Saturated Fat: 2g Polyunsaturated Fat: 1g Cholesterol: 14mg Sodium: 13mg Sugar: 4g
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.