Ginger Shortbread Recipe
Summary
Main IngredientMilk Product
Ingredients
1 1/2 cups sifted all purpose flour
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup butter or margarine
1/3 cup firmly packed brown sugar
1 tablespoon heavy cream
Directions
Sift flour, ginger, and salt together; set aside.
Cream butter; add brown sugar gradually, beating well.
Add flour mixture gradually, mixing until well blended.
Stir in cream.
Divide dough into halves.
Place on an un greased cookie sheet.
Flatten into rounds about 1/2 inch thick.
Mark into wedges.
Flute the edges and prick centers with a fork.
Bake at 350°F about 20 minutes.
While still warm, cut into wedges.
Cream butter; add brown sugar gradually, beating well.
Add flour mixture gradually, mixing until well blended.
Stir in cream.
Divide dough into halves.
Place on an un greased cookie sheet.
Flatten into rounds about 1/2 inch thick.
Mark into wedges.
Flute the edges and prick centers with a fork.
Bake at 350°F about 20 minutes.
While still warm, cut into wedges.
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