Shortbread cookies studded with candied ginger are my new favorite cookie. I encountered these about a month ago, and finally took a stab at making some of my own. Shortbread, by buttery nature, is less sweet then your average cookie and the spicy sweetness of the candied ginger strikes a lovely balance for those that prefer their sweets subtle. This is a small batch recipe that only makes about 2 dozen little cookies, a perfect amount to complement this week’s afternoon tea in my opinion, but feel free to double the recipe. The dough will also keep well in the refrigerator for a few days, or even the freezer for a couple of weeks if tightly sealed, if you do not want to bake it all right away.
- 1/2 cup Butter (room temp)
- 1/3 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 cup Flour
- 1 tbsp Milk or Brandy
- 1/2 cup sliced Candied Ginger
- Beat together the butter and powdered sugar until light and fluffy.
- Add in the vanilla and salt, if needed.
- Beat in the flour until the dough begins to come together in pea sized clumps.
- Stir in the ginger.
- Beat in the milk until the dough comes together.
- Place the dough on a piece of parchment paper, and use the parchment to mold the dough into a long squared log.
- Chill the dough in the refrigerator for a couple of hours or overnight. If you are leaving your dough overnight, make sure that the dough is properly sealed to keep it from drying out.
- 20 minutes before baking, preheat the oven to 325 F (~163 C).
- With a sharp knife, slice the dough log at ~1/4 inch intervals.
- Place the cookies on greased or parchment lined baking sheets. Poke with fork (optional).
- Bake for ~18 minutes.