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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Spiced Shortbread Cookies Recipe

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This recipe for Spiced Shortbread Cookies is from Geraldine's Christmas Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. (1 stick) cold unsalted butter, cut up, plus more for pan
1 1/2 c. whole-wheat flour, spooned and leveled
1/2 c. packed dark brown sugar
1/4 tsp. Kosher salt
3/4 tsp. ground ginger
1/4 tsp. ground cinnamon

Directions:
Directions:
1. Butter a 9-inch cake pan, line bottom with parchment paper; butter parchment. Place flour, sugar, salt, ginger, and cinnamon in the bowl of a food processor and pulse to combine, 3 to 5 times. Add butter and pulse until mixture looks like wet sand, 40 to 50 times.

2. Press mixture evenly into prepared pan. Prick dough, leaving a 1-inch border, with the tines of a fork; freeze 30 minutes.

3. Preheat oven to 350°F. Bake until set and just beginning to brown around the edges, 30 to 35 minutes.

4. Place pan on a wire rack and immediately use the handle of a wooden spoon to press a scallop pattern into the edge of shortbread and a sharp knife to score into 16 wedges. Cool 10 minutes. Run a knife around the edges of the shortbread to loosen; invert onto a wire rack to cool completely. Cut along scored lines using a sharp knife.

Number Of Servings:
Number Of Servings:
16 cookies
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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