Crystallized Ginger or Candied Citrus Shortbread Cookies Recipe
YIELD
Each version makes about 30 cookies
TIME
Active Prep: 15 min
Cook: 18 min
INGREDIENTS
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For dough base (makes one version):
- 1 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 2 cups all-purpose flour
- 1/4 tsp. Kosher Salt
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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
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For candied lemon version:
- 1/2 tsp. Pure Lemon Extract
- 1/8 tsp. Powdered Spanish Saffron
- 1/2 cup Candied Lemon Peel Strips, finely chopped
- 3 Tbsp. brown sugar
- 1 Tbsp. Hawaiian Red Gold Sea Salt
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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
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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
Elizabeth Bannas, daughter of Savory Spice Shop—Sellwood/Portland, OR owners Jim & Anne Brown
NUTRITION
