It’s a chilly and wet October afternoon, with a hard-to-ignore sore throat and stuffy nose, so it’s time for yet another cup of hot tea… Yawn, snore, bo–ring! Wouldn’t that cup of ho- hum tea be a little more appealing with something to dunk into it? Something with a subtle and complementary flavor, and sturdy enough to hold together when dunked? 
Here is a nominee for that job: Double Ginger Shortbread. It contains ground ginger and crystallized ginger, which gives it a crunch and a nice speckled appearance. You can find it in the baking aisle or possibly in the produce area with the dried fruits. It’s also a slice and bake type of cookie, which makes for satisfying symmetry when arranged on a pretty plate.
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Ingredients
- 1 cup butter softened
- 2 1/4 cups flour
- 3/4 cup powdered sugar
- 2 tsp. ground ginger
- 1/2 tsp. salt
- 1/3 cup crystallized ginger finely chopped
- 1 tbsp. sugar
- 1 tbsp. lemon or orange peel grated
- 1 tsp. vanilla extract
- confectioners sugar for dusting
Ingredients
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Instructions
- Place crystallized ginger in a small bowl, toss with sugar and set aside.
- In a medium bowl, combine flour, powdered sugar, ground ginger and salt. With electric mixer, beat butter until smooth and light. Add vanilla, peel and reserved crystallized ginger and sugar mixture. Beat in dry ingredients until well combined.
- Transfer dough to lightly floured surface and divide dough in half. Shape each half into a rectangular log, approximately 2" x 1" x 6". Wrap in plastic and chill at least two hours.
- Preheat oven to 325 degrees and grease cookie sheets or use Silpat. Slice dough into 1/3" thick slices, and place onto cookie sheets. Bake for about 12 minutes or until lightly golden. Cool and remove to wire racks. Sift additional powdered sugar over cookies if desired.
