Lunch: Double Ginger Shortbread Triangles

Recipe by Woman's Day Staff Ginger fans rejoice! These crumbly butter cookies feature ground ginger in the mixture as well as strips of crystallized ginger as a decorative—and tasty—topping.

Ingredients

2 stick unsalted butter
1 c. confectioners’ sugar
1 tbsp. ground ginger
1 tbsp. vanilla extract
1/2 tsp. salt
2 c. all-purpose flour
1/3 c. crystallized ginger
Decorations: 6 (1-oz) squares white chocolate, melted according to package directions; crystallized ginger, cut into thin strips

Instructions

Heat oven to 325 °F. Line a 15 1/2 x 10 1/2 x 1-in. jelly roll pan with nonstick foil.
Beat butter, sugar, ground ginger, vanilla and salt in a large bowl with mixer on medium speed until creamy. On low, beat in flour just until blended. Press evenly with floured fingers over bottom of prepared pan.
With a knife, cut dough lengthwise into 4 equal strips, then crosswise into 4 equal strips, making 16 rectangles. Cut each rectangle in half diagonally. Prick each triangle several times with a fork.
Bake 18 to 20 minutes until shortbread looks dry and pale gold. Cool in pan on a wire rack 5 minutes; recut cookies while still warm. Cool completely in pan before decorating.
Dip short sides of each triangle into melted white chocolate, or spread melted chocolate on triangles. Decorate with a few strips of ginger. Refrigerate to set chocolate.

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