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Ginger Walnut Shortbread Cookies

Makes: 12

Ingredients:

1 cup butter, at room temperature
1/2 cup sugar
1/3 cup chopped crystallized ginger
2 tsps. finely grated fresh ginger
1/2 tsp. ground ginger
1/3 cup chopped purchased candied walnuts
2 cups all purpose flour
1/4 tsp. salt

Cooking:

1. Preheat oven to 350 degrees F.

2. In a large bowl, using an electric mixer on high speed beat together the butter and sugar until light and fluffy, about 2 minutes.

3. Add the crystallized ginger, grated ginger, ground ginger, and candied walnuts and stir with a wooden spoon until well mixed. Add the flour and salt and stir mixture forms dough. Refrigerate dough for 10 minutes.

4. Using your hands, shape the dough into 1 1/2-inch balls and place them 2 inches apart on an ungreased baking sheet. Using the flat bottom of a small glass, press the balls into 1/3-inch –thick circles.

5. Bake the cookies until lightly browned around the edges, 18 to 20 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a rack and let cool completely. Cookies keep for up to 2 weeks in an airtight container.

Adapted from Martin Yan’s Quick & Easy (Chronicle Books)
Copyrights Yan Can Cook Group 2005