Yield: Yields 40 rectangular cookies or 24 cookie wedges
Ginger two ways—fresh and crystallized—adds a little zing to otherwise classic shortbread.
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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.
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