Cocoa and ginger are paired together in this shortbread.
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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
1 cup powdered sugar
1 to 2 tablespoons water
*Substitute 1 teaspoon ground ginger.
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.
- 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.
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