Yield: Yields 40 rectangular cookies or 24 cookie wedges
Ginger two ways—fresh and crystallized—adds a little zing to otherwise classic shortbread.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 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.
Subscribe today and save up to 44%
SubscribeDo 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 recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review