Two kinds of ginger give these cookiesa distinctive bite and the black pepper adds a subtle zing!
Recipe: Double Ginger ShortbreadCookies
1 1/8 cups all-purpose flour
In a small bowl, combine flour, bakingsoda, salt and pepper; set aside.
Using an electric mixer, cream butterand sugar in a large bowl until light and fluffy. Add lemon zestand vanilla and beat until smooth.
Add dry ingredients, mixing well on lowspeed after each addition.
Add crystallized and fresh ginger andmix on low until thoroughly mixed and a smooth dough forms.
Form into a log 1 1/2-inches in diameterand wrap in plastic wrap. Chill for 1 hour.
Preheat oven to 350°F (175°C).
Remove dough from refrigerator. With asharp knife, cut dough into 1/4-inch rounds.
Place on cookie sheets and bake 8 to 10minutes or until lightly browned. Remove to a wire rack to coolcompletely.
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup unsalted butter
1/2 cup firmly packed brown sugar
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
1/3 cup finely chopped crystallized ginger
1 teaspoon minced peeled ginger root
Makes 24 cookies.
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