These Buttery Ginger Shortbread Cookies combine buttery richness with spicy ginger flavor. Crystallized ginger adds a unique texture and an extra burst of ginger goodness. Ideal for any occasion or as a tasty accompaniment to your favorite tea or coffee.
Ingredients: 1 cup unsalted butter, softened. 2/3 cup granulated sugar. 2 teaspoons ground ginger. 1/2 teaspoon vanilla extract. 2 cups all-purpose flour. 1/4 teaspoon salt. 1/3 cup crystallized ginger, finely chopped. Additional granulated sugar, for sprinkling.
Instructions: Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Mix the ground ginger and vanilla extract into the butter mixture until everything is well mixed together. Add the all-purpose flour and salt slowly while mixing the ingredients together until a soft dough forms. Add the chopped crystallized ginger to the dough and mix it in well. Make a log out of the dough and cover it with plastic wrap. Put in the fridge for at least an hour, or until it gets firm. Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Cut the chilled dough into rounds of any thickness you want, then put them on the baking sheet that has been prepared. Add some more granulated sugar to the top of each cookie round. After the oven is hot, bake for 12 to 15 minutes, or until the edges are just beginning to turn golden. Cool the cookies for a few minutes on the baking sheet, then move them to a wire rack to cool all the way down.
Prep Time: 20 minutes
Cook Time: 15 minutes
International Conference on Applied Science and Engineering
