Coffee-Spice Shortbread With Crystallized Ginger

Name: Coffee-Spice Shortbread With Crystallized Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/cups all purpose flour; 3/4 cup (packed) dark brown sugar; 2 tablespoons plus 2 teaspoons ground coffee beans; 2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground cardamom; 1/2 teaspoon salt; 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 1/2 cup powdered sugar; 2 teaspoons (or more) water; 1 teaspoon vanilla extract; 6 tablespoons chopped crystallized ginger; 2 9-inch-diameter tart pans with removable bottom

Servings: persons

2 3/cups all purpose flour
3/4 cup (packed) dark brown sugar
2 tablespoons plus 2 teaspoons ground coffee beans
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup powdered sugar
2 teaspoons (or more) water
1 teaspoon vanilla extract
6 tablespoons chopped crystallized ginger
2 9-inch-diameter tart pans with removable bottom

1
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325u00b0F. Mix flour, brown sugar, ground coffee, ginger, cinnamon, cardamom, and salt in processor 5 seconds. Add butter; using on/off turns, process until moist clumps begin to form. Gather dough into ball. Divide dough equally between two 9-inch- diameter tart pans with removable bottom. Press dough firmly and evenly onto bottom of each tart pan.
2
Bake shortbread 25 minutes. Reverse position of pans and continue to bake until shortbread is golden brown and firm around edges but center is still just slightly soft, about 20 minutes longer. Cool shortbread in pans 5 minutes. Remove pan sides. Cut warm shortbread in each pan into 12 wedges. Cool completely.
3
Mix powdered sugar, 2 teaspoons water, and vanilla in small bowl, adding more water by 1/4 teaspoonfuls, if necessary, for spreadable glaze. Using offset spatula, spread glaze thinly over cookies, leaving 1/2- inch border at edges. Sprinkle crystallized ginger over. Let stand until glaze is set, about 1 hour. Do ahead can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.

841

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 3/cups all purpose flour, 3/4 cup (packed) dark brown sugar, 2 tablespoons plus 2 teaspoons ground coffee beans, 2 teaspoons ground ginger, and more.

Yes, Coffee-Spice Shortbread With Crystallized Ginger 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.

That's it — enjoy your meal!