Sweet Love Ginger Shortbread
- February 14, 2014 |
- by Kirstin Uhrenholdt
Here is a cookie that is rich in contrasts. Chewy, tender, sweet and spicy. Plenty of candied ginger is the secret here, so stop by the bulk bins of your health food store. Then fill the air with the scent of sweet love baking, while you brew a pot of tea and get ready for your family and friends to be drawn to your kitchen table.
2 sticks (1 cup) butter, softened
1/2 cup firmly packed light brown sugar (or coconut palm sugar)
2 cups all-purpose flour
1 ½ cups roughly chopped (pea sized pieces) candied ginger
1/4 teaspoon salt
To make about 40 cookies
In a nice looking bowl, with a wooden spoon and vigorous arm movements, beat together the butter and brown sugar, until the mixture is somewhat light and fluffy, then fold in the flour, candied ginger and salt.
Pull off a few large pieces of wax or parchment paper. Along the bottom of the short edge put a “roll” of cookie dough, ( You can use an ice cream scoop to do this). Tightly roll up the paper so you have a roll of cookie dough. Chill for at least an hour in the freezer.
Preheat your oven to 300º. Take out the roll, unwrap and slice into thin slices. Arrange the cookies 1 inch apart on oiled baking sheets, bake them 25 to 30 minutes, or until they are pale golden and transfer them to a rack.
The cookies keep in an airtight container for 5 days. Makes about 40 cookies.
* For quick sweets on busy days double or triple the recipe. Wrap the parchment paper wrapped cookie rolls in in foil and label with the baking directions. Store as a treasure in the freezer where they will last at least 3 months.