Recipe: Gingerbread Shortbread

By Lori Mork

INGREDIENTS:

  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 1 cup cold butter
  • 2 Tbsp. molasses
  • Nonstick cooking spray (optional)
  • Granulated sugar (optional)
  • Luster dust (optional)

DIRECTIONS:

  • Preheat oven to 325 degrees. In large bowl, combine flour, powdered sugar, ginger, cinnamon and cloves.
  • Using a pastry brush, cut in butter along with molasses until mixture resembles fine crumbs. Knead mixture until it forms a ball.
  • Shape dough into 1-inch balls. Roll balls in granulated sugar if desired. Place balls 1 inch apart on ungreased cookie sheet. Using a floured cookie stamp or bottom of a glass, flatten balls to 1/4-inch thickness.
  • Bake 15 to 18 minutes or just until bottoms start to brown and centers are set. Transfer cookies to a wire rack and cool.
  • If desired, use a small brush to apply luster dust on the designs of cookies.

Yield: 20-24 cookies.

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