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Ginger Shortbread Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs), sifted|
|Ground ginger||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Tablespoon|
Serving size: Complete recipe
Calories 1845 Calories from Fat 869
% Daily Value*
Total Fat 99 g152.2%
Saturated Fat 61.6 g308.2%
Trans Fat 0 g
Cholesterol 262.5 mg
Sodium 529 mg22%
Total Carbohydrates 221 g73.7%
Dietary Fiber 5.7 g22.8%
Sugars 73.9 g
Protein 21 g42.4%
Vitamin A 60.8% Vitamin C 0.73%
Calcium 13.4% Iron 54.7%
*Based on a 2000 Calorie diet
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.