Best Gingered Shortbread Recipes

Gingered Shortbread image

Provided by Rick Rodgers

Yield Makes 12 large cookies

Number Of Ingredients 6

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.)

Gingered Sesame-Almond Shortbread Bark image

Provided by Martha Stewart

Time 1h

Yield Makes 24 cookies

Number Of Ingredients 9

1 3/4 sticks cold unsalted butter, cut into pieces, plus more, softened, for brushing pan
2 1/4 cups all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon coarse salt
1/2 teaspoon baking powder
3/4 cup sugar
1 large egg white, lightly beaten
1 cup sliced almonds
2 tablespoons sesame seeds

Steps:

Brush bottom and sides of a 10-by-15-inch baking pan with softened butter. Line pan with parchment, with a 2-inch overhang on each long side, then brush parchment with more butter. Preheat oven to 350 degrees.
Place flour, ginger, salt, baking powder, and 1/2 cup sugar in a food processor; pulse to combine. Add cold butter and pulse until dough just comes together. Scatter evenly in pan, then press firmly to flatten. Brush dough with egg white to moisten, then scatter with almonds, sesame seeds, and remaining 1/4 cup sugar in alternating even layers.
Bake until golden, about 35 minutes. Transfer bark on parchment to a cutting board. Immediately cut into 24 pieces (4 strips on short side, 6 on long side), then transfer to a wire rack and let cool completely. Bark can be made 3 days ahead and stored at room temperature.