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Ginger Shortbread Cookies
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Prep Time:
25 minutes
Total Time:
2 hours
Indulgent triangles with candied ginger, dipped in luscious chocolate - perfect for teatime.
Ingredients:
  • 1 cup butter, softened (do not use margarine)
  • 1/2 cup packed brown sugar
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup finely chopped crystallized ginger
  • 4 oz bittersweet baking chocolate, chopped
Instructions:
  • Preheat oven to 350°F. Line a 13x9-inch pan with foil, leaving a 2-inch overhang on two opposite sides for easy lifting.
  • In a large bowl, use an electric mixer to beat butter and brown sugar until fluffy. Add flour, ground ginger, and nutmeg on low speed until crumbly. Stir in crystallized ginger. Press dough firmly into pan and generously prick the surface with a fork.
  • Bake until golden brown and set, then cool for 10 minutes. Remove by lifting foil and cut into 24 squares by pressing down with a long knife. Further, cut each square diagonally to make triangles. Allow to cool completely for about 1 hour.
  • Place the chocolate in a small microwave-safe bowl and microwave uncovered on High for 1 minute. Stir well and continue microwaving for 30 seconds, stirring every 15 seconds until the chocolate is completely melted. Dip one short, flat edge of each triangular cookie into the chocolate, shaking off any excess. Transfer the cookies to waxed paper and allow the chocolate to set before storing them between layers of waxed paper in a loosely covered container.

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