Ginger Shortbread Cookies Recipe

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Ginger Shortbread Cookies Recipe

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The traditional holiday flavor of gingerbread meets the buttery goodness of shortbread in this irresistible cookie. Pretty flecks of candied ginger make the treats a pretty addition to any cookie platter.
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 1/3 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup finely chopped walnuts
  • 1/4 cup crystallized ginger, finely chopped

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, ground ginger, baking powder and salt; gradually add to creamed mixture and mix well. Stir in walnuts and crystallized ginger.
Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 5 dozen.
Originally published as Ginger Shortbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p72

Nutritional Facts

1 cookie: 52 calories, 3g fat (2g saturated fat), 8mg cholesterol, 37mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1/3 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup finely chopped walnuts
  • 1/4 cup crystallized ginger, finely chopped
  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, ground ginger, baking powder and salt; gradually add to creamed mixture and mix well. Stir in walnuts and crystallized ginger.
  2. Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
  3. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 5 dozen.
Originally published as Ginger Shortbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p72

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