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Cocoa and ginger are paired together in this shortbread.
Heat oven to 325°F. Line 2 (9-inch) round pie or cake pans with aluminum foil, extending foil over edges. Set aside.
Combine flour, cocoa, ginger and salt in medium bowl until well mixed; set aside.
Combine butter, sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture and scraping bowl often, until soft dough forms.
Divide dough in half. Press each half into bottom only of prepared pans. Prick all over with fork.
Bake for 22 to 25 minutes or until firm and set. (Center will be slightly soft.) Cool 10 minutes. Lift shortbread out of pans using foil; cut each shortbread into 16 wedges. Cool completely.
Combine powdered sugar and vanilla in small bowl. Stir in enough water for desired drizzling consistency. Drizzle glaze over shortbread wedges.
*Substitute 1 teaspoon ground ginger.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1566
© 2014 Land O'Lakes, Inc.
I have a bit of an obsession. Lately, I cannot get enough of s’mores. If you take a look at my Pinterest board, you’ll notice that half of my pins are s’more-related. S’more cupcakes, s’more puppy chow, s’more lattes...it just never ends. So, it’s no surprise that I developed a recipe for S’mores Bars.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I have a bit of an obsession. Lately, I cannot get enough of s’mores. If you take a look at my Pinterest board, you’ll notice that half of my pins are s’more-related. S’more cupcakes, s’more puppy chow, s’more lattes...it just never ends. So, it’s no surprise that I developed a recipe for S’mores Bars. More ...
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