The best delicious Candied Ginger Shortbread Hearts recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Candied Ginger Shortbread Hearts recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Candied Ginger Shortbread Hearts.
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2 Sticks unsalted butter;
-softened (1 cup)
1/2 c Firmly packed light brown
-sugar
1/2 ts Ground ginger
2 c All-purpose flour
1/4 ts Salt
3/4 c Finely chopped candied
-ginger
Confectioners’ sugar for
-sprinkling the
; cookies
In a bowl with an electric mixer cream together the butter, the brown
sugar, and the ground ginger until the mixture is light and fluffy
and add the flour and the salt. Beat the dough until it is just
combined and beat in the candied ginger. Halve the dough, roll out
each half 1/4 inch thick between sheets of wax paper, and freeze the
dough on baking sheets for 10 to 15 minutes, or until it is very
firm. Working with half the dough at a time, remove the top sheets of
wax paper and cut out cookies with a 2 1/4-inch heart-shaped cutter.
(The dough should be cold so that the cookies retain their shape.)
Arrange the cookies 2 inches apart on the baking sheets, bake them in
batches in the middle of a preheated 300F. oven for 25 to 30 minutes,
or until they are pale golden, and transfer them to a rack. Gather
the scraps, reroll the dough, and make more cookies in the same
manner. Let the cookies cool completely and sprinkle them with the
confectioners’ sugar, sifted. The cookies keep in an airtight
container for days.
Makes about 40 cookies.
Yields
1 servings
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