Prep 1 hr 30 mins
Cook 20 mins
I got this recipe from my friend's mom so I'm not sure where it originally came from. This is the description that was passed along to me. "It is difficult to say no to these contemporary-looking cookies studded with fiery bits of crystallized ginger. This is a recipe for those who love ginger. I like to serve these with green tea after an Asian meal." I tend to cut them in slightly smaller pieces and try not to add too spicy of candied ginger. They're really good. Kind of like ginger shortbread but I recommend warning people because the kind of look like apricot shortbread but definitely don't taste like it! Supposedly these cookies are also great frozen or with ice cream. Prep time includes chilling time. Thank you Mrs. Wicklund!
- 1 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 2⁄3 cup sugar
- 1 large egg
- 1⁄2 teaspoon pure vanilla extract
- 2⁄3 cup coarsely chopped crystallized ginger
- In a medium bowl, whisk together the flour, baking powder, ground ginger, and salt; set aside.
- In a large bowl, with an electric mixer on low speed, cream the butter and sugar together until pale in color.
- Mix in the egg and vanilla extract.
- Gradually add the flour mixture and mix well.
- Stir in the crystallized ginger.
- Flatten dough into a round about 1 1/2 inches thick. The edges will be uneven. Wrap in plastic wrap and chill for 1 hour or until firm.
- Preheat oven to 350 degrees F.
- Cut the round of dough (as if slicing a round loaf of bread) into 1/4-inch-thick slices (they will be different lengths) and place them 2 inches apart on ungreased baking sheets, flat side down.
- Bake in the center of the oven for about 10 minutes, or until the cookies are a light golden brown at the edges.
- Right away transfer them to a wire rack to cool completely. Store in an airtight container.
- Well-wrapped cookies may be frozen.