Name: Crystallized Ginger or Candied Citrus Shortbread Cookies
Prep time: 15 minutes
Cook time: 18 minutes
Yield: 1 dozen
Ingredients: For dough base (makes one version):; 1 cup (2 sticks) unsalted butter, softened; 1/2 cup packed light brown sugar; 2 cups all-purpose flour; For crystallized ginger version:; 3 Tbsp. brown sugar; For candied orange version:

Home | Recipes | Crystallized Ginger or Candied Citrus Shortbread Cookies

Crystallized Ginger or Candied Citrus Shortbread Cookies

Recipe by Elizabeth Bannas, daughter of Savory Spice Shop—Sellwood/Portland, OR owners Jim & Anne Brown

Baking

30-Minute Meals

You won't find these at your typical cookie exchange! This is a quick recipe, so it's easy to make all three versions of this shortbread for a fun and sophisticated way to present a revamped classic cookie.

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Serves 1 dozen

Prep Time 15 minutes

Cooking Time 18 minutes

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Crystallized Ginger or Candied Citrus Shortbread Cookies

Ingredients

For dough base (makes one version): 1 cup (2 sticks) unsalted butter, softened 1/2 cup packed light brown sugar 2 cups all-purpose flour

1/4 tsp. Mayan Sea Salt

For crystallized ginger version: 1/2 tsp. Natural Vanilla Extract

1/2 tsp. Ground Ginger

1/2 cup Cubed Crystallized Ginger, finely chopped

3 Tbsp. brown sugar For candied orange version:

1/2 tsp. Pure Orange Extract

2 tsp. Baker's Brew Coffee Spice

1/2 cup Candied Orange Peel Strips, finely chopped

3 Tbsp. Black Onyx Chocolate Sugar

Natural Vanilla Flavor

Directions

Preheat oven to 300 degrees. Cream butter and sugar until smooth and fluffy, about 5 min. Stir in extract from the version of cookie you're making. Combine flour, kosher salt, spice and candied ginger or orange option in a small bowl, reserving sugar for later use. Slowly stir dry ingredients into butter-sugar mixture until barely combined then beat until a smooth dough comes together. Roll dough into 1-inch balls and flatten to 1/2-inch disks. (The dough can also be refrigerated then rolled as cutout cookies.) Dip disks in bowl of sugar for the version you're making to lightly coat each side then set on parchment-lined baking sheets. (For candied lemon version, also sprinkle tops of cookies with a small pinch of the sea salt.) Bake for 13 to 18 min. or until pale golden. Cool completely on baking sheets before serving.