Almond Ginger Shortbread

MexicoKaren

Joyfully Retired
Super Site Supporter
[FONT=Tahoma, sans-serif]NOTE: I make these entirely in my food processor. You could make them without a FP - it would just take longer. For the amount of time expended making them, these are the absolute best shortbread cookies I've ever tasted. Don't gasp at the amount of butter. It makes them nice and moist.
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[FONT=Tahoma, sans-serif]Almond Ginger Shortbread

3/4 cup confectioner's sugar
1/3 cup crystallized ginger
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1 and ½ cups chilled unsalted butter -- cut into pats
½ cup (or more) slivered almonds

Heat oven to 350º. Coat two 9" round baking pans with cooking spray.
Combine sugar, ginger and salt in food processor. Whirl about 10 seconds.
Add flour. Whirl until combined.
Add butter. Pulse until butter is finely chopped. Whirl until mixture
comes together.
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[FONT=Tahoma, sans-serif]Divide in half. Press each half into prepared pan, dividing evenly.
Press evenly over bottoms using glass with flat bottom or measuring
cup to compact and level.
Sprinkle nuts over dough in pans. Lightly pat nuts into dough.
Bake for 20-25 minutes, until golden. Cool in pans on wire racks 10
minutes.
While still warm, cut each round into 12 wedges. Cool completely on
rack.
Store wedges in airtight container at room temperature for up to 2
weeks.





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Mama

Queen of Cornbread
Site Supporter
I LOVE shortbread cookies. I WILL be making these. Thank you for posting the recipe!
 

MexicoKaren

Joyfully Retired
Super Site Supporter
Mama, this stuff is so good I'm going to make two more batches today...hope you enjoy it.
 
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