Fudgy Ginger Shortbread

Fudgy Ginger Shortbread
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Cocoa and ginger are paired together in this shortbread.
20 min
Prep Time
1:10
Total Time
32 wedges

Ingredients

Shortbread

1 1/2 cups
all-purpose flour
1/3 cup
unsweetened cocoa
1/4 cup
finely chopped crystallized ginger*
1/8 teaspoon
salt
1 cup
Land O Lakes® Butter, softened
2/3 cup
sugar
1 teaspoon
vanilla

Glaze

1 cup
powdered sugar
1 teaspoon
vanilla
1 to 2 tablespoons
water
 
*Substitute 1 teaspoon ground ginger.

Directions

  1. Heat oven to 325°F. Line 2 (9-inch) round pie or cake pans with aluminum foil, extending foil over edges. Set aside.
  2. Combine flour, cocoa, ginger and salt in medium bowl until well mixed; set aside.
  3. 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.
  4. Divide dough in half. Press each half into bottom only of prepared pans. Prick all over with fork.
  5. 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.
  6. Combine powdered sugar and vanilla in small bowl. Stir in enough water for desired drizzling consistency. Drizzle glaze over shortbread wedges.

Recipe Tips

- Shortbread is very delicate and tender. Be careful when cutting the wedges so it doesn’t crack.

- Crystallized or candied ginger is fresh ginger that has been cooked in sugary syrup and coated with coarse sugar. It is available in the spice aisle or the produce section of the supermarket. To measure chopped ginger, loosely (not firmly) pack in measuring cup.

Nutrition Facts (1 wedge)

Calories
110
Cholesterol
15mg
Carbohydrates
14g
Protein
1g
Fat
6g
Sodium
60mg
Dietary Fiber
0g

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