Prep and Cook Time: about 1 hour. Notes: This shortbread has a double hit of ginger. Store the cookies airtight for up to 2 days.

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Makes 24 cookies


Ingredient Checklist


Instructions Checklist
  • In a food processor, whirl butter, 1/2 cup sugar, flour, and crystallized and ground ginger together until smooth. Or, in a bowl, with an electric mixer on medium speed, beat butter and 1/2 cup sugar until smooth; stir in flour and crystallized and ground ginger until mixture is no longer crumbly and starts to come together in a ball.

  • Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.

  • Bake shortbread in a 300° oven until firm to touch and golden at edges, about 45 minutes. Sprinkle while hot with remaining 2 tablespoons sugar, then let cool 10 minutes.

  • Remove pan rims from warm shortbread. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.

  • Note: Nutritional analysis is per cookie.

Nutrition Facts

140 calories; calories from fat 50%; protein 1.4g; fat 7.8g; saturated fat 4.8g; carbohydrates 16g; fiber 0.4g; sodium 79mg; cholesterol 21mg.