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Ginger Shortbread

Gary.Parker's picture
Ingredients
  All purpose flour 1 1⁄2 Cup (24 tbs), sifted
  Ground ginger 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 1⁄3 Cup (5.33 tbs)
  Heavy cream 1 Tablespoon
Directions

Sift flour, ginger, and salt together; set aside.
Cream butter; add brown sugar gradually, beating well.
Add flour mixture gradually, mixing until well blended.
Stir in cream.
Divide dough into halves.
Place on an un greased cookie sheet.
Flatten into rounds about 1/2 inch thick.
Mark into wedges.
Flute the edges and prick centers with a fork.
Bake at 350°F about 20 minutes.
While still warm, cut into wedges.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product

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