Ginger Shortbread Cookies

Ginger Shortbread Cookies

Come teatime, serve these rich triangles, pleasingly laced with candied ginger and dipped in melted chocolate.

Prep Time

25

Minutes

Total Time

2:00

Hrs:Mins

Makes

4

dozen

1
cup butter, softened (do not use margarine)
1/2
cup packed brown sugar
2 1/4
cups Gold Medal® all-purpose flour
1
teaspoon ground ginger
1/2
teaspoon ground nutmeg
1/3
cup finely chopped crystallized ginger
4
oz bittersweet baking chocolate, chopped
  1. Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, extending foil 2 inches on 2 opposite sides of pan.
  2. In large bowl, beat butter and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. On low speed, beat in flour, ground ginger and nutmeg until crumbly. Stir in crystallized ginger. Press dough firmly in pan. Prick surface generously with fork.
  3. Bake 18 to 22 minutes or until light golden brown and set. Cool 10 minutes. Remove from pan by lifting foil. To make 24 squares, cut into 6 rows by 4 rows by pressing down with a long knife (do not use sawing motion). Cut each square diagonally in half to make triangles. Cool completely, about 1 hour.
  4. In small microwavable bowl, microwave chocolate uncovered on High 1 minute. Stir; microwave 30 seconds longer, stirring every 15 seconds, until completely melted. Dip one short, flat edge of each triangular cookie in chocolate; if necessary, shake off any excess chocolate. Place on waxed paper; let stand until chocolate is set before storing between layers of waxed paper in loosely covered container.
Makes 4 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
To quickly set the chocolate, place the dipped cookies in the refrigerator for a few minutes.
You can use semisweet baking chocolate instead of bittersweet chocolate. Melt as directed in step 4.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 80
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 30mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.