A few week ago Beth sent me a package of candied ginger. I wasn't sure what I would do with it so I thought I might just munch on it...have you ever tried it?? Boy, does it have a bite to it! I don't think that will become my snack of choice. So, while flipping through some old magazines, I came across this cookie and knew that it would be perfect to use the ginger and this weeks cookie.Yes, we are at week 4 of cookies and I am still just as excited each week as the first to see what everyone comes up with. This cookie was not at all what I expected, but you know what? I love it! It is kind of like a spiced up shortbread, but soft and chewy in the middle. And you know, I really like the bits of the ginger in them. I will be making them again and think I will add a little more of the chopped candied ginger.
Candied Ginger Butter Cookies
1 cup butter, softened
1/3 cup sugar
1/3 cup brown sugar
2 tsp vanilla
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp salt
2 cups all purpose flour
2 Tbsp crystallized ginger, finely chopped
2 oz bittersweet chocolate, finely chopped
1/2 tsp shortening
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, and vanilla. Beat until combined, scraping bowl occasionally. Beat in the ground ginger, the cinnamon, and salt until combined. Using a wooden spoon, gradually stir in flour and the crystallized ginger.
Divide dough in half. On the prepared cookie sheet, press one portion of dough into a 10x2 1/2 inch rectangle. Bake for 22 to 24 minutes or until top is golden brown and edges are set. Cool on cookie sheet for 10 minutes. Cut rectangle crosswise into 1/2 inch wide sticks. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough.
Melt the chocolate and shortening in a small bowl in the microwave until smooth. Drizzle over cooled cookies and let stand until the chocolate sets.
Week 4 Twelve Weeks of Christmas:
