Swapped at the SE Cookie Swap by Therese Steiner
Adapted from Epicurious.com
These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by our recipe team.
Ginger Shortbread Cookies
About This Recipe
|Yield:||Makes about 40 cookies|
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/4 c powdered sugar
- 1 teaspoon ground ginger
- 2 cups unbleached all purpose flour
- 1/4 teaspoon salt
- 1/2 cup coarsely chopped crystallized ginger
- 2 teaspoons grated lemon peel
- Additional powdered sugar (optional)
In a bowl with an electric mixer cream together the butter, the brown sugar, powdered sugar and the ground ginger until the mixture is light and fluffy, and add the flour, salt.
Beat the dough until it is just combined and beat in the candied ginger and grated lemon peel.
Halve the dough, roll out each half 1/4 inch thick between sheets of wax paper, and freeze the dough on baking sheets for 10 to 15 minutes, or until it is very firm.
Working with half the dough at a time, remove the top sheets of wax paper and cut out cookies with a 2 1/4-inch heart-shaped cutter. (The dough should be cold so that the cookies retain their shape.)
Arrange the cookies 2 inches apart on the baking sheets, bake them in batches in the middle of a preheated 300°F. oven for 25 to 30 minutes, or until they are pale golden, and transfer them to a rack.
Gather the scraps, reroll the dough, and make more cookies in the same manner. Let the cookies cool completely and sprinkle them with the confectioners' sugar, sifted.