Description
A recipe for Crystallized Ginger Shortbread

Ingredients

• 8 ounces (1 cup) Organic Valley European Style Cultured Butter, softened
  
• 1/2 cup firmly packed light brown sugar
  
• 1/2 teaspoon ground ginger
  
• 2 cups flour
  
• 1/4 teaspoon sea salt
  
• 1/4 teaspoon vanilla extract
  
• 3/4 cup finely chopped candied ginger root

Preparation
Place oven racks in middle of oven. Heat oven to 300°F. Line two large, heavy baking sheets with parchment paper or leave unlined (and ungreased). Place butter, brown sugar and ground ginger in a large bowl. Using electric beaters, beat at medium-high speed, occasionally scraping sides of bowl, until mixture is light and fluffy, about 2 minutes. Add flour and salt; blend at low speed until flour is just incorporated. Use spatula to fold in vanilla extract and crystallized ginger. Divide dough into two equal portions and form each into a ball.

Place each portion between sheets of wax paper and roll out to a thickness of 1/4 inch. Freeze until firm, about 15 minutes.

Remove top sheets of wax paper and use a 2 1/4-inch cookie cutter to cut individual shapes. Gather scraps and repeat rolling, freezing and cutting of dough.

Arrange cookies 1 inch apart on large baking sheets. Bake 10 minutes, then turn baking sheets around. Continue baking until cookies are pale golden, another 10 minutes.

Transfer baking sheets to cooling racks and let cookies cool 10 to 15 minutes. When cookies are firm, transfer to racks to cool completely.

Nutrition
no information available

Serves
Makes 40 shortbread pieces

Variations
no information available