Double Ginger Shortbread

By Fresh2

This variation on the classic Scottish treat showcases ginger’s tangy flavor. Better quality unsalted butter always produces finer results. Adjust the ginger quantities to suit your taste. Makes 40 fingers or 24 wedges

Ingredients

• 12 ounces (3 sticks) unsalted butter, softened, plus more to grease pans
• 2 3/4 cups (13.5 ounces) unbleached flour
• 2 tablespoons cornstarch
• 1 teaspoon kosher salt
• 1 1/2 cups (6 ounces) confectioners’ sugar
• 2 ⁄3 cup (about 3-3 1/2 ounces) crystallized ginger, finely chopped
• 2 tablespoons (about 3-4 inches) fresh ginger, peeled and finely grated
• 1/2 teaspoon vanilla extract

Details

Adapted from sandiegouniontribune.com

Preparation

Step 1

Preheat oven to 325 degrees. Butter a 9-by-13-inch rectangular pan or two 9-inch round baking or tart pans. Mix together flour, cornstarch and salt in medium bowl. In a larger bowl beat together butter, sugar, both gingers and vanilla until light and creamy. Slowly add flour mixture and beat until well blended and dough forms clumps. Place dough in pan(s) and press into pan, smoothing it with lightly floured fingers until even. With a knife score the dough into 40 fingers if using a rectangular pan or 12 wedges per round pan. Prick the cookies two or three times with a fork. Bake 25 to 40 minutes, depending on pans and oven, until golden brown. Remove from oven and rescore with a knife. Let cool on a rack before removing from pan. Store in a sealed container or freeze.