Best Ginger Shortbread Wedges Recipes

CANDIED GINGER SHORTBREAD WEDGES

Candied Ginger Shortbread Wedges image

This wonderful holiday recipe for candied ginger shortbread wedges can be found in Season's Eatings.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 8 to 10 wedges

Number Of Ingredients 5

Ingredients

1 batch Basic Shortbread
2 teaspoons ground ginger
1/2 teaspoon freshly ground white pepper
3/4 cup chopped crystallized ginger
1 tablespoon sanding sugar

Steps:

Prepare basic shortbread, sifting ground ginger and white pepper with the flour and salt. Add 1/2 cup crystallized ginger to creamed butter mixture before adding flour mixture. At the end of step 2, sprinkle with 1/4 cup chopped crystallized ginger and sanding sugar. Bake until firm and just starting to color, 30 to 40 minutes. Cool completely before cutting into wedges. Cookies will keep, in an airtight container, at room temperature for 1 week.

GINGER SHORTBREAD WEDGES

Ginger Shortbread Wedges image

Rich, buttery and lightly spiced with ginger, this shortbread couldn't be tastier. Plus, since it uses pantry staples, it makes a handy last-minute gift.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 8 wedges.

Number Of Ingredients 4

Ingredients

1/2 cup butter, softened
1/3 cup sugar
1 teaspoon ground ginger
1 cup all-purpose flour

Steps:

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.

Nutrition Facts : Calories 190 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

GINGER-CRANBERRY SHORTBREAD WEDGES

Ginger-Cranberry Shortbread Wedges image

Bite into a butter-rich cookie made from only six ingredients. No rolling pin or special equipment needed!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 40m

Yield 16

Number Of Ingredients 6

Ingredients

2/3 cup butter or margarine, softened
1/3 cup powdered sugar
3 tablespoons finely chopped crystallized ginger
1 1/3 cups Gold Medal™ all-purpose flour
1/2 cup dried cranberries, chopped
2 teaspoons granulated sugar

Steps:

Heat oven to 350°F. In large bowl, mix butter, powdered sugar and ginger with electric mixer on medium speed, or mix with spoon. Stir in flour and cranberries.
Pat dough into 9-inch circle on ungreased cookie sheet. Sprinkle with granulated sugar.
Bake about 20 minutes or until golden brown. Cool 10 minutes on cookie sheet on wire rack. Cut into 16 wedges.

Nutrition Facts : Calories 135, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 60 mg

GINGER-CRANBERRY SHORTBREAD WEDGES

Ginger-Cranberry Shortbread Wedges image

How to make Ginger-Cranberry Shortbread Wedges

Provided by @MakeItYours

Number Of Ingredients 6

Ingredients

2/3 cup (150 mL) butter or margarine, softened
1/3 cup (75 mL) icing sugar
3 tbsp (45 mL) finely chopped crystallized ginger
1 1/3 cups (325 mL) all-purpose flour
1/2 cup (125 mL) dried cranberries, chopped
2 tsp (10 mL) ganulated sugar

Steps:

Heat oven to 350ºF. In large bowl, mix butter, icing sugar and ginger with electric mixer on medium speed, or mix with spoon. Stir in flour and cranberries.
Pat dough into 9-inch circle on ungreased cookie sheet. Sprinkle with granulated sugar.
Bake about 20 minutes or until golden brown. Cool 10 minutes on cookie sheet on wire rack. Cut into 16 wedges.