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Test Kitchen Approved

Crystallized Ginger or Candied Citrus Shortbread Cookies

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

Prep Time

15 Minutes

Cooking Time

18 Minutes

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

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.

Ingredients

For dough base (makes one version):

1 cups unsalted butter, softened

½ cups packed light brown sugar

2 cups all-purpose flour

¼ tsp. Kosher Salt

For crystallized ginger version:




3 Tbsp. brown sugar

For candied lemon version:


0.125 tsp. Powdered Spanish Saffron


3 Tbsp. brown sugar


For candied orange version:





Savory Spice ingredients in this recipe

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 citrus 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. #HolidayCookies