This week I was short on time—in just about every direction! So I knew I wanted a recipe for the 12 Weeks of Christmas Treats that I could whip up in a jiffy! I made most of my wait time at the orthodontist’s office while waiting for my daughter and thumbed through the many holiday magazine/books that I have and came upon this yummy sounding recipe for Fudgy Gingerbread Shortbread by Land O’ Lakes. I do love a good shortbread (like this chocolate peppermint shortbread I made last year). The ingredients looked simple enough and the time to make and bake easy too. I had a winner!
I ended up substituting the powdered ginger for the crystallized because that’s what I had on hand. Actually I *thought* I had crystallized ginger but I think I must have used it up because it had gone missing in my spice rack.
These delicate little cookies did not disappoint. With just a few ingredients–all of which I already had on hand–they went together quickly. Plus they have a terrific chocolatey flavor with just a hint of ginger. I think they would be great paired with a cup of tea or coffee. I hope you enjoy them too!
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa
- 1/4 cup finely chopped crystallized ginger*
- 1/8 teaspoon salt
- 1 cup Land O Lakes® Butter, softened
- 2/3 cup sugar
- 1 teaspoon vanilla
- *Substitute 1 teaspoon ground ginger.
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 to 2 tablespoons water
- Heat oven to 325°F. Line 2 (9-inch) round pie or cake pans with aluminum foil, extending foil over edges. Set aside.
- Combine flour, cocoa, ginger and salt in medium bowl until well mixed; set aside.
- Combine butter, sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture and scraping bowl often, until soft dough forms.
- Divide dough in half. Press each half into bottom only of prepared pans. Prick all over with fork.
- Bake for 22 to 25 minutes or until firm and set. (Center will be slightly soft.) Cool 10 minutes. Lift shortbread out of pans using foil; cut each shortbread into 16 wedges. Cool completely.
- Combine powdered sugar and vanilla in small bowl. Stir in enough water for desired drizzling consistency. Drizzle glaze over shortbread wedges.
Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop… you’ll have no excuse of “I don’t know what to make!” And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!