Ginger Shortbread Delights
Makes about 3-1/2 dozen cookies
|1||cup (2 sticks) unsalted butter, softened|
|1/2||cup powdered sugar|
|1/3||cup packed light brown sugar|
|2||cups minus 2 tablespoons all-purpose flour|
|4||ounces crystallized ginger|
- Preheat oven to 300°F.
- Beat butter, sugars and salt in large bowl with electric mixer at medium speed until creamy. Gradually add flour, beating until well blended.
- Shape dough by tablespoons into balls. Place 1 inch apart on ungreased cookie sheets; flatten to 1/2-inch thickness. Cut ginger into 1/4-inch-thick slices. Place 1 slice ginger on top of each cookie.
- Bake 20 minutes or until set and lightly browned. Cool 5 minutes on cookie sheets. Remove to wire racks to cool completely.
- Prepare Bittersweet Glaze; drizzle over cookies. Let stand about 30 minutes or until glaze is set.
|Serving Size:||1 cookie|
|Saturated Fat||4 g|
|Total Fat||6 g|
|Calories from Fat||55 %|
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