Candied Ginger Shortbread Hearts Recipes

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GINGER SHORTBREAD COOKIES



Ginger Shortbread Cookies image

Categories     Cookies     Ginger     Dessert     Bake     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 36 cookies

Number Of Ingredients 11

2 1/3 cups unbleached all purpose flour
3/4 cup powdered sugar
2 teaspoons ground ginger
1/4 teaspoon salt
1/4 cup coarsely chopped crystallized ginger (about 1 1/2 ounces)
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons grated lemon peel
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
Additional powdered sugar (optional)

Steps:

  • Combine flour, 3/4 cup powdered sugar, ground ginger and salt in medium bowl. Combine crystallized ginger and 1 tablespoon sugar on work surface; chop finely.
  • Using electric mixer, beat butter in large bowl until light. Add lemon peel and extracts. Beat in crystallized ginger mixture. Beat dry ingredients into butter mixture in 4 additions.
  • Transfer dough to floured work surface. Divide dough in half. Roll each half into 6-inch log. Shape each log into 2x1x6-inch-long rectangular log. Wrap in plastic and refrigerate 2 hours.
  • Preheat oven to 325°F. Lightly butter 2 large baking sheets. Cut each dough log into 1/3-inch-thick cookies. Transfer cookies to prepared baking sheets, spacing 1 inch apart (cookies will spread slightly during baking). Bake cookies until edges are pale golden, about 24 minutes. Cool cookies on baking sheets 3 minutes. Using metal spatula, transfer cookies to racks. Sift additional powdered sugar over warm cookies, if desired. Cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week.)

GINGER SHORTBREAD



Ginger Shortbread image

Provided by Ina Garten

Categories     dessert

Time 1h20m

Yield 20 to 24 cookies

Number Of Ingredients 6

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon kosher salt
3/4 cup minced crystallized ginger (not in syrup)

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and 1 cup of sugar on medium-low speed, just until they are combined. (Don¿t whip!) Add the vanilla and 2 teaspoons water and mix until combined. In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 3/8 inch thick and cut circles with a 2 3/4-inch plain round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges start to brown.
  • Cool to room temperature and serve.

SHORTBREAD HEARTS



Shortbread Hearts image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 24 cookies

Number Of Ingredients 5

3/4 pound unsalted butter, at room temperature
1 cup sugar (plus extra for sprinkling)
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown.
  • Allow to cool to room temperature.

CANDIED GINGER SHORTBREAD HEARTS



Candied Ginger Shortbread Hearts image

Categories     Cookies     Dairy     Ginger     Dessert     Bake     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 40 cookies

Number Of Ingredients 7

2 sticks (1 cup) unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/2 teaspoon ground ginger
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped candied ginger
confectioners' sugar for sprinkling the cookies

Steps:

  • In a bowl with an electric mixer cream together the butter, the brown sugar, and the ground ginger until the mixture is light and fluffy and add the flour and the salt. Beat the dough until it is just combined and beat in the candied ginger. Halve the dough, roll out each half 1/4 inch thick between sheets of wax paper, and freeze the dough on baking sheets for 10 to 15 minutes, or until it is very firm. Working with half the dough at a time, remove the top sheets of wax paper and cut out cookies with a 2 1/4-inch heart-shaped cutter. (The dough should be cold so that the cookies retain their shape.) Arrange the cookies 2 inches apart on the baking sheets, bake them in batches in the middle of a preheated 300°F. oven for 25 to 30 minutes, or until they are pale golden, and transfer them to a rack. Gather the scraps, reroll the dough, and make more cookies in the same manner. Let the cookies cool completely and sprinkle them with the confectioners' sugar, sifted. The cookies keep in an airtight container for 5 days.

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