Best Ginger Shortbread Cookies Recipes

GINGER SHORTBREAD COOKIES

Steps:

• 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.

GINGER-ALMOND SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°.
• In a large mixing bowl, cream butter with sugar and almond extract until smooth.
• Add flour, ginger, and ground almonds and beat mixture until well combined.
• On a floured surface, roll dough out to 1/2-inch thickness.
• Cut into two-inch rounds and place 1-inch apart on ungreased cookie sheet.
• Press a whole almond into the center of each cookie and bake about 20 minutes or until very lightly colored.
• Remove to rack and cool.

GINGER SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, extending foil 2 inches on 2 opposite sides of pan.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. On low speed, beat in flour, ground ginger and nutmeg until crumbly. Stir in crystallized ginger. Press dough firmly in pan. Prick surface generously with fork.
• Bake 18 to 22 minutes or until light golden brown and set. Cool 10 minutes. Remove from pan by lifting foil. To make 24 squares, cut into 6 rows by 4 rows by pressing down with a long knife (do not use sawing motion). Cut each square diagonally in half to make triangles. Cool completely, about 1 hour.
• In small microwavable bowl, microwave chocolate uncovered on High 1 minute. Stir; microwave 30 seconds longer, stirring every 15 seconds, until completely melted. Dip one short, flat edge of each triangular cookie in chocolate; if necessary, shake off any excess chocolate. Place on waxed paper; let stand until chocolate is set before storing between layers of waxed paper in loosely covered container.

GINGER SHORTBREAD COOKIES

Steps:

• Combine flour, 3/4 cup powdered sugar, ground ginger and salt in medium bowl. Combine crystallized ginger and 1 tablespoon sugar on work surface; chop finely.
• Using electric mixer, beat butter in large bowl until light. Add lemon peel and extracts. Beat in crystallized ginger mixture. Beat dry ingredients into butter mixture in 4 additions.
• Transfer dough to floured work surface. Divide dough in half. Roll each half into 6-inch log. Shape each log into 2x1x6-inch-long rectangular log. Wrap in plastic and refrigerate 2 hours.
• Preheat oven to 325°F. Lightly butter 2 large baking sheets. Cut each dough log into 1/3-inch-thick cookies. Transfer cookies to prepared baking sheets, spacing 1 inch apart (cookies will spread slightly during baking). Bake cookies until edges are pale golden, about 24 minutes. Cool cookies on baking sheets 3 minutes. Using metal spatula, transfer cookies to racks. Sift additional powdered sugar over warm cookies, if desired. Cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week.)

CHOCOLATE GINGER SHORTBREAD COOKIES

Steps:

• Use a rolling pin to mash the candied ginger into a paste.
• Use a sharp knife to slice the vanilla bean lengthwise. Separate the seeds from the outside skin by scraping the blade of the knife along the inside of the bean. Place the vanilla bean seeds, butter, sugar, egg yolks, and ginger in a medium-size mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute. Combine the baking powder, salt, cocoa powder and flour and add to the butter mixture all at once. Beat on low speed just until combined, about 1 minute. Do not overmix the dough or it will become tough. Remove the dough from the bowl.
• Preheat the oven to 400 degrees F.
• I baked my cookies in a special flexible baking sheet with dome-shaped cavities. Roll the dough into a rope that is about the same diameter as the cookie mold. Use a knife to cut each piece of dough. Press the dough into the mold. Repeat until all of the cavities are filled. Bake 15 to 20 minutes.
• To make the chocolate fans: Use an offset spatula to spread a very thin layer of tempered chocolate onto a piece of marble. Use a spatula to clean away chocolate so you are left with a rectangle shape. Let the chocolate set slightly. Place 1 hand on the handle of the cake triangle and rest your thumb on the blade of the triangle. Push the triangle through the chocolate in strips of about 2 inches. Use your thumb to catch 1 side of the chocolate to create small chocolate fans. Pinch the short side to create the handle of the fan. I colored my fans with my airbrush but you could also use a paintbrush. If using an airbrush, place a few drops of color in the airbrush.
• If using a paintbrush, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use yogurt machine to store and warm your paints. Apply color where you are inspired to do so.
• When the cookies have cooled, use a sharp knife to cut a wedge from the top of each cookie. Position the chocolate fans on top of each cookie.
• Source: Flexible baking pans - any kitchen supply store