Double Ginger Shortbread Triangles
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Staff
Ginger fans rejoice! These crumbly butter cookies feature ground ginger in the mixture as well as strips of crystallized ginger as a decorative—and tasty—topping.
Ingredients
2 stick unsalted butter
1 c. confectioners’ sugar
1 tbsp. ground ginger
1 tbsp. vanilla extract
1/2 tsp. salt
2 c. all-purpose flour
1/3 c. crystallized ginger
Decorations: 6 (1-oz) squares white chocolate, melted according to package directions; crystallized ginger, cut into thin strips
Instructions
Heat oven to 325 °F. Line a 15 1/2 x 10 1/2 x 1-in. jelly roll pan with nonstick foil.
Beat butter, sugar, ground ginger, vanilla and salt in a large bowl with mixer on medium speed until creamy. On low, beat in flour just until blended. Press evenly with floured fingers over bottom of prepared pan.
With a knife, cut dough lengthwise into 4 equal strips, then crosswise into 4 equal strips, making 16 rectangles. Cut each rectangle in half diagonally. Prick each triangle several times with a fork.
Bake 18 to 20 minutes until shortbread looks dry and pale gold. Cool in pan on a wire rack 5 minutes; recut cookies while still warm. Cool completely in pan before decorating.
Dip short sides of each triangle into melted white chocolate, or spread melted chocolate on triangles. Decorate with a few strips of ginger. Refrigerate to set chocolate.
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