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

Diced Crystallized Ginger

Directions

Step 1 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.

Step 2 Combine flour, kosher salt, spice and candied ginger or orange option in a small bowl, reserving sugar for later use.

Step 3 Slowly stir dry ingredients into butter-sugar mixture until barely combined then beat until a smooth dough comes together.

Step 4 Roll dough into 1-inch balls and flatten to 1/2-inch disks. (The dough can also be refrigerated then rolled as cutout cookies.)

Step 5 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.)

Step 6 Bake for 13 to 18 min. or until pale golden. Cool completely on baking sheets before serving.