Tuesday, October 14, 2014

Ginger Shortbread

This is a recipe out of Company's Coming 150 Delicious Squares - it is so simple that my 8 year old made it on her own and we finished the pan in two days over Thanksgiving!

1 cup butter (do not use margarine)
1/2 cup confectioners sugar
2 cups all purpose flour
1/4 - 1/2 cup candied ginger
1 tsp powdered ginger (if desired for a stronger ginger flavor)

Measure all ingredients in bowl except chopped ginger.  Cut butter into flour and sugar, ending with mixing with your hands as for pie crust.  When mixture will hold together, work in ginger.  Press in ungreased 9 x 9 inch pan.  prick with fork through to the bottom of the batter (we had a hard time with this as it seemed pretty crumby so we skipped this step).  Bake in 300 degree oven for 50-60 minutes until a delicate golden brown color.  Cut while warm into 36 squares (easiest to cut without crumbling while it is warm).

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