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Ginger Shortbreads

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Rate this recipe 4.5/5 (16 Votes)
Ginger Shortbreads 1 Picture

Ingredients

  • Makes: about 2 dozen at $1.67 per dozen.
  • Prep: 20 minutes.
  • Bake: at 350° for 25 to 28 minutes.
  • 1 cup all-purpose flour
  • Pinch salt
  • 2 tablespoons cornstarch
  • 1/2 cup unsalted butter,cut into small pieces chilled
  • 4 ounces semisweet chocolate
  • 1/3 cup brown sugar
  • 1 tablespoon solid vegetable shortening
  • 1/4 cup candied ginger, minced

Details

Servings 25

Preparation

Step 1

1. Heat oven to 350°. Line 8-inch-square baking pan with
18-inch length of aluminum foil, letting excess foil hang over
sides. Lightly butter only bottom of pan.

2. Combine flour, butter, brown sugar, ginger, cornstarch
and salt in food processor. Whirl until ingredients come
together, 20 to 25 seconds. Stop machine before mixture
forms a ball. Press mixture evenly into prepared pan. Prick
with fork. Mark 25 squares using fork tines.

3. Bake in 350° oven until very light brown around edges,
25 to 28 minutes. Go over dividing lines again with fork, if
faded. Let cool 10 minutes. Remove from pan, lifting foil
ends. Cut into 25 squares with serrated knife.

4. Melt chocolate and vegetable shortening in small
saucepan; stir well. Dip cookies diagonally into chocolate
and lay on waxed paper. Refrigerate until firm.

Nutrient Value per Shortbread
96 calories,6 g fat (3 g saturated),1 g protein,11 g carbohydrate,o g fiber,9 mg sodium,10 mg cholesterol.

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