MMMMMMM, I love cookies. Cookies of all kinds. This time of year makes it even harder to not just live on cookies. The craft of baking, the smell of those delicious golden crunchy, or oh so ooooie-gooie deliciousness, especially hot right out of the oven goodness. So one recipe that comes to mind, that has been handed down thru the ages from families to families and is easy as eating the entire batch is Shortbread. And what a perfect combination for morning coffee to dip a homemade Shortbread and delight in the buttery flavor. So get to it, start that oven. This recipe has a little spice just for the holiday season.
- 1/2 c. (1 stick) cold unsalted butter, cut up, plus some extra for pan
- 1 1/2 c. flour, spooned and leveled
- 1/2 c. packed dark brown sugar
- 1/4 tsp. salt
- 3/4 tsp. ground ginger
- 1/4 tsp. ground cinnamon
- Butter 9-inch cake pan, line bottom with parchment paper; butter parchment.
- Combine flour, sugar, salt, ginger, and cinnamon in bowl and mix together.
- Add butter, until mixture looks like wet sand.
- Press mixture evenly into prepared pan. Prick dough, leaving a 1-inch border, with a fork; freeze 30 minutes.
- Preheat oven to 350°F. Bake until set and just beginning to brown around the edges, 30 to 35 minutes.
- Place pan on a wire rack and immediately use the handle of a wooden spoon to press and make a scallop pattern around the edge of the shortbread and then using a sharp knife score into 16 wedges. Cool 10 minutes. Run a knife around the edges to loosen; remove onto a wire rack to cool completely. Cut along score lines using a sharp knife and enjoy.