- 1/2 cup butter, softened
- 1/3 cup sugar
- 1 teaspoon ground ginger
- 1 cup all-purpose flour
- In a bowl, cream the butter, sugar and ginger. Add flour; mix well (dough will be crumbly). Press dough into an ungreased 8-in. round baking pan. Using a fork, prick score lines to form eight wedges.
- Bake at 325° for 32-35 minutes or until edges are golden brown. Immediately cut into wedges along score marks. Cool in pan on a wire rack. Yield: 8 wedges.
Originally published as Ginger Shortbread Wedges in Country Woman Christmas Annual 2001, p47
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