Candied Ginger Shortbread Cookies
Candied Ginger Shortbread Cookies might be a good recipe to expand your dessert recipe box. One portion of this dish contains about 0g of protein, 4g of fat, and a total of 62 calories. This recipe serves 48. For 8 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 284 people were glad they tried this recipe. Head to the store and pick up flour, sugar, egg yolk, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by A Farm Girls Dabbles. Overall, this recipe earns an improvable spoonacular score of 1%. Similar recipes include Candied Ginger Shortbread Wedges, Candied Orange Ginger Cookies, and Candied Ginger-Citrus Cookies.
Servings: 48
Ingredients:
1/2 c. finely chopped candied ginger (also called crystallized ginger)
1/2 c. cornstarch
1 egg yolk
1-1/2 c. all-purpose flour
1/4 tsp. salt
1/2 c. sugar
1/2 lb. unsalted butter, at room temperature
Equipment:
hand mixer
plastic wrap
baking sheet
knife
oven
Cooking instruction summary:
With an electric mixer on low speed, combine butter and sugar for about 30 seconds. Beat in egg yolk, then flour, cornstarch, and salt, until the mixture barely holds together. Do not overbeat. Gently fold in the candied ginger.Lay out 2 pieces of plastic wrap that are about 12'' long. Divide dough in half. Place each half on the center of separate pieces of plastic wrap. Using the plastic wrap, gently shape each piece of dough into a 6'' long log, about 2'' in diameter. Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, or overnight. Preheat oven to 275°.With a sharp knife, slice cookies 1/4'' thick and place on baking sheet, spacing 1'' apart. Bake cookies until just firm but still quite tender and not at all brown, about 30 minutes. Cool for a minute on the baking sheet before removing to a rack to finish cooling.
Step by step:
1. With an electric mixer on low speed, combine butter and sugar for about 30 seconds. Beat in egg yolk, then flour, cornstarch, and salt, until the mixture barely holds together. Do not overbeat. Gently fold in the candied ginger.Lay out 2 pieces of plastic wrap that are about 12'' long. Divide dough in half.
2. Place each half on the center of separate pieces of plastic wrap. Using the plastic wrap, gently shape each piece of dough into a 6'' long log, about 2'' in diameter. Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, or overnight. Preheat oven to 275°.With a sharp knife, slice cookies 1/4'' thick and place on baking sheet, spacing 1'' apart.
3. Bake cookies until just firm but still quite tender and not at all brown, about 30 minutes. Cool for a minute on the baking sheet before removing to a rack to finish cooling.
Nutrition Information:
covered percent of daily need
