Ginger Shortbread

Ginger Shortbread
The recipe is from Rosie's Bakery. Chocolate Packed, Jam Filled, Butter-Rich, No-Holds-Barred, Cookie Book, Judy Rosenberg

2 cups plus 2 Tablespoons all-purpose flour
1/4 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature
2/3 cup plus 1 Tablespoon (lightly packed) light brown sugar
3/4 teaspoon pure vanilla extract
3 Tablespoons ground ginger
1 cup coursely chopped candied ginger (chopped by hand)

1. sift the flour, baking powder, and salt together into a small bowl, and set aside

2. Using an electric mixer on medium speed, creamthe butter, brown sugar, vanilla, and ground ginger together in a medium-sized mixing bowl until light and fluffy, about 2 minutes. Stop the mixer once or twice during the process to scrape the bowl with a rubber spatula.

3. Add the flour mixture and mix on low speed until the mixture is fluffy again about 45 seconds. Scrape the bowl.

4. Remove the dough from teh bowl and place it on a work surface. Work the candied ginger into the dough with your hands

5. Divide the dough in half. Place two 16-inch lengths of waxed paper or plastic wrap on a work surface. Shape each half of the dough into a rough log, about 10 inches long and 1 1/2 inches in diameter, and place it along one long side of the paper. Roll the dough up in the pape, and twist the ends like a hard-candy wrapper. Refrigerate the dough for 1-2 hours.

6. Remove the dough from teh refrigerator. Using your hands, roll the wrapped dough gently back and forth on the work surface to smooth out the the logs. Refrigerate again for 4 to 6 hours.

7. Fifteen minutes before baking preheat the oven to 350 degrees F. Line several baking sheets with parchment paper, or leave them ungreased.

8. Remove the dough from the refrigerator, unwrap the logs, and cut them into slices that are a generous 1/3 inch thick.

9. Place the cookies 1 inch apart on the prepared baking sheets, and bake until they are golden and firm to the touch. About 28 ro 30 minutes ( to test for doneness, remove a cookied from the oven and cut in half. There should be no doughy stip in the center) Cool the cookies on the sheets.

10. Store the cookies in an airtight contrainer at room temperature for a day or two if you think you will be snacking on them. After that, store the container in the freezer for up to 2 weeks. ring cookies to room temperature before eating.
makes about 60 cookies.

I removed steps 5-10 and instead too the dough and packed it into an 8x8 glass pan and baked it for 30 minutes. They might be slightly underdone, but they are amazing. So much ginger in such a little package. Oh the only problem I came across in baking it in the pan was that when I went to cut the cookies they were uneven due to the ginger chunks.

Posted by karine on December 25, 2002 | TrackBack

those were some damned fine cookies.

Posted by: heather on December 25, 2002 8:14 PM
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