Yield: Yields 40 rectangular cookies or 24 cookie wedges
Ginger two ways—fresh and crystallized—adds a little zing to otherwise classic shortbread.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
Once the dough is pressed into the pan and cut, it can be wrapped and refrigerated for 1 day or frozen for up to 1 month. If freezing the dough, thaw it overnight in the refrigerator before baking.
Baked and cooled cookies can be layered between sheets of parchment or waxed paper in an airtight container and stored at room temperature for up to 4 days.
The ginger in this shortbread gives an unexpected twist to the taste buds. It is awesome!! I serve these a lot because they are easy to make and they taste great. Dipping them in white chocolate mixes well with the ginger. I am making two batches for my group of 50 women and I guarantee there won't be any left over.
So good and so easy. I added lemon zest to the dough. Big hit with everyone at book club.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?