Candied Ginger Shortbread Cookies – a delicious recipe with Butter, Sugar, Egg, All-purpose, Cornstarch, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["In the bowl of a stand mixer on low speed, combine butter and sugar for about 30 seconds. Beat in egg yolk, then mix in the flour, cornstarch and salt until the mixture barely holds together. Do not over beat. Gently fold in the candied ginger.", "Lay out 2 pieces of plastic wrap that are about 12"" long. Divide dough in half. Place each half in the center of a separate piece of plastic wrap. Using the plastic wrap, gently shape each piece of dough into a 6"" long log, about 2"" in diameter. Wrap the dough tightly with the plastic wrap and refrigerate for at least 2 hours, or overnight.", "Preheat oven to 275u00b0F.", "With a sharp knife, slice cookies 1/4"" thick and place on a baking sheet, spacing them 1"" apart. Bake cookies until just firm but still quite tender and not at all brown, about 30 minutes. Then remove the pan from the oven and cool cookies for a minute on the baking sheet before removing them to a rack to finish cooling.", "Source: Adapted from The New York Times recipe by Mark Bittman."]
715
kcal
Calories
49
g
Fat
65
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 pounds Unsalted Butter, At Room Temperature, 1/2 cups Sugar, 1 whole Egg Yolk, 1-1/2 cup All-purpose Flour, and more.
Yes, Candied Ginger Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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