Best Coffee Spice Shortbread With Crystallized Ginger Recipes

SPICY GINGER SHORTBREADS

Spicy Ginger Shortbreads image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Nadine Mesch from Mt. Healthy, OH

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 36

Number Of Ingredients 12

Ingredients

3/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 egg yolk
1 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon five-spice powder
1/4 cup finely chopped crystallized ginger
1/4 cup finely chopped pecans
1 tablespoon Gold Medal™ all-purpose flour
1/4 cup white vanilla baking chips
1/2 cup powdered sugar
1 tablespoon water

Steps:

In large bowl, beat butter, granulated sugar, lemon peel and egg yolk with electric mixer on medium speed. Stir in 1 1/4 cups flour and the five-spice powder until dough holds together. Stir in ginger and pecans.
Place dough on smooth surface sprinkled with 1 tablespoon flour. Divide dough in half. Shape each half into 6-inch log. Wrap in plastic wrap; refrigerate 1 hour.
Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat. Cut dough into 1/4-inch slices. Place 1 inch apart on cookie sheet.
Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
In small microwavable bowl, microwave baking chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. Stir in powdered sugar and water. Add additional water, if needed, to achieve glaze consistency. Drizzle glaze over cookies. Let stand until set.

Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 4 g, TransFat 0 g

GINGERED SHORTBREAD

Gingered Shortbread image

Provided by Rick Rodgers

Categories Cookies Mixer Ginger Dessert Bake Christmas Spice Fall Winter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 large cookies

Number Of Ingredients 6

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1 2/3 cups all-purpose flour
1/3 cup white rice flour (available at natural food stores and many supermarkets) or cornstarch
1 teaspoon ground ginger
1/2 cup (about 2 ounces) finely chopped crystallized ginger

Steps:

Position a rack in the center of the oven and preheat to 350°F. Lightly butter a 9 1/2-inch springform pan.
In a medium bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, rice flour, and ground ginger to make a soft dough. Stir in the crystallized ginger. Press the dough evenly into the prepared pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 12 wedges.
Bake until lightly browned, about 30 minutes. Cool completely in the pan. Remove the sides of the pan. Cut or break the shortbread into wedges, following the perforations in the dough. (The shortbread can be prepared up to 5 days ahead, stored in an airtight container at room temperature.)