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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Twin Ginger Shortbread Cookies Recipe

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This recipe for Twin Ginger Shortbread Cookies is from Jodie's Cookbook, 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 C (230 g) unsalted butter, at room temperature
½ C (96 g) sugar
⅓ C (80 g) crystallized ginger, chopped
1 Tbsp (14 g) ginger, grated
½ C (58 g) prepared glazed walnuts, chopped
2 C (250 g) flour
¼ tsp (1 g) salt
Directions:
Directions:
Preheat oven to 350°F (177°C). Cream together butter and sugar until light and fluffy, about 2 minutes, add crystallized ginger, grated ginger and walnuts, mixing until incorporated; add flour and salt; beat on low until mixture forms a dough. Using your hands, shape into 1⅓-in (3.4-cm) balls; place 2 inches (5.1 cm) apart on ungreased baking sheets. Using your fingers, press balls into thick disks. Bake until lightly browned, about 20 minutes. Cool on baking sheet 5 minutes; then transfer to a wire rack to cool completely. Store airtight up to 2 weeks.
Number Of Servings:
Number Of Servings:
24

 

 

 

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