Ginger Shortbread


  • 2 sticks unsalted butter
  • 2/3 cup sugar
  • 2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 2 cups all purpose flour


  • Preheat oven to 350F
  • Cream the butter in a large bowl with the sugar, ginger and salt until light and fluffy. Stir in flour just until combined. The dough will be stiff.
  • Press the dough into 2 10" inch pie plates and smooth the top. With a fork, prick a pattern into the dough, dividing the shortbread into 8 wedges per pie plate.
  • Bake for 30 minutes until the shortbread is firm and lightly golden. While still warm, cut into wedges. Allow to cool.


  • SOURCE: Jody Adams