Ginger Shortbread Recipe

Shortbread is always a treat, but when made with fresh ginger, shortbread can make your Christmas special.

Ginger Shortbread

Ingredients

• 1 ¼ sticks of butter
• ½ cup of confectioner's sugar
• 1 ¼ cups all-purpose flour
• 5 teaspoons fresh ground ginger
• 1 teaspoon of vanilla extract
• ½ teaspoon cloves
• ½ teaspoon allspice
• ½ teaspoon fresh ground nutmeg
• ¼ teaspoon salt

Instructions

1. Preheat oven to 350 degrees.
2. Line an 8x8-inch pan with foil. You can use a 9x9-inch pan if you want, just check on the shortbread after baking 40 minutes.
3. In the bowl of your stand mixer, beat together the butter and confectioners sugar.
4. Once the butter and sugar are well blended, add the flour, ginger, vanilla, cloves, allspice, nutmeg, and salt.
5. Beat until well-blended and the dough forms clumps.
6. Gather the dough together into a ball.
7. Place the dough in the foil-lined baking dish.
8. Using a piece of waxed paper or parchment paper, press the dough firmly into the dish until it is even and smooth.
9. Place the dish in the freezer for 15 minutes to help the dough become firm.
10. Once the dough is chilled, use a ruler as a straight edge and cut the dough into six strips. #Leave the dough in the dish and be sure to not cut all the way to the dish. About 3/4 of the depth of the dough will work well.
11. Turn the baking dish so that one corner is facing you. Cut 6 more strips so the shortbread has a diamond pattern.
12. Bake the ginger shortbread for 50 minutes or until the shortbread is golden brown and firm to the touch.
13. Once you remove the shortbread form the oven, but before it cools completely, cut the bread again along the lines that you made before baking.