Ginger shortbread
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 1 | cup | Dark brown sugar |
| 2 | tablespoons | Ground ginger |
| 1 | teaspoon | Baking soda |
| 1 | cup | Soft butter |
Directions
From: bz2v@... (Boyd Zenner)
Date: 30 Oct 1994 20:52:59 -0500 Preheat the oven to 350 degrees; get out two 8" round cake pans. Stir the dry ingredients together and knead in the butter thoroughly. Divide the dough in half and press each half into one of the cake tins. Prick well and score into narrow wedges with a knife (don't cut completely through). Bake 40-45 minutes until lightly browned around the edges. Let cool in the pan briefly; then remove to wire racks. Separate the wedges and store air-tight. (from Marion Cunningham's _Breakfast Book_) Finely chopped candied ginger (about ½ c.) can be incorporated into the dough in either of these recipes.
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