Enjoy the delightful combination of candied ginger's spiciness and orange's citrusy aroma in these icebox cookies. They offer a perfect balance of flavors and a satisfyingly crisp texture.
Ingredients: 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 2 teaspoons orange zest. 2 1/4 cups all-purpose flour. 1/4 teaspoon salt. 1/2 cup candied ginger, finely chopped.
Instructions: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and orange zest until well combined. Gradually add the all-purpose flour and salt to the wet ingredients, mixing until a dough forms. Fold in the finely chopped candied ginger, distributing it evenly throughout the dough. Divide the dough in half. Roll each half into a log shape, about 2 inches in diameter. Wrap the dough logs in plastic wrap and refrigerate for at least 2 hours, or until firm. Preheat the oven to 350F 175C. Slice the chilled dough logs into rounds, about 1/4-inch thick. Place the cookie rounds on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 20 minutes
Cook Time: 12 minutes
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