Ginger Shortbread Cookies with Lemon-Cream Cheese Frosting
By LRay
Southern Living, January 2016, page 128.
- 1
Ingredients
- 1 cup butter, softened
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tablespoons minced crystallized ginger
- 1/8 teaspoon table salt
- PARCHMENT PAPER
- Lemon-Cream Cheese Frosting
- 1/2 (8-oz.) package cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
Preparation
Step 1
Preparation
1. Preheat oven to 275°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating well. Stir in vanilla.
2. Stir together flour, ginger, and salt; gradually add to butter mixture, beating at low speed until blended after each addition.
3. Place dough on a lightly floured surface, and roll dough to 1/4 inch thick. Cut with a 2-inch round cutter. Place 2 inches apart on 2 parchment paper-lined baking sheets (about 12 per sheet). Reroll scraps once.
4. Bake, in batches, at 275° for 40 minutes or until lightly browned on bottom. (Refrigerate second batch while baking first batch.) Cool on baking sheet 2 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).
5. Meanwhile, prepare Lemon-Cream Cheese Frosting. Spread about 1 Tbsp. on each cooled cookie, using a small spatula.
1. Preheat oven to 275°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating well. Stir in vanilla.
2. Stir together flour, ginger, and salt; gradually add to butter mixture, beating at low speed until blended after each addition.
3. Place dough on a lightly floured surface, and roll dough to 1/4 inch thick. Cut with a 2-inch round cutter. Place 2 inches apart on 2 parchment paper-lined baking sheets (about 12 per sheet). Reroll scraps once.
4. Bake, in batches, at 275° for 40 minutes or until lightly browned on bottom. (Refrigerate second batch while baking first batch.) Cool on baking sheet 2 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).
5. Meanwhile, prepare Lemon-Cream Cheese Frosting. Spread about 1 Tbsp. on each cooled cookie, using a small spatula.
LEMON-CREAM CHEESE FROSTING
Preparation
Beat cream cheese and butter with an electric mixer until light and fluffy. Gradually add sugar, and beat well. Stir in zest and juice. Use immediately.