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I made these to send to my mom, who loves all things ginger. I kept half the recipe since they were delciously buttery and flaky as short bread ought to be, but with fun depth of flavor from the ginger and almond. My only adjustments were adding in crystalized ginger for added chewy texture, and pressing the dough into a sqaure baking dish as my mom used to. (I don't have a rolling pin anyway.) Once cut into bars, they traveled great, of course they looked more casual, but were equally delectible. She raved too. Thanks!

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kathryn.b May 13, 2008

Very good cookie...not too sweet! I also added chopped crystalized ginger for a little more spice. Thanks for the great recipe!

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casha May 02, 2007

I love this recipe. The cookie is beautiful looking and a wonderful shortbread. The only thing I would do differently is double the ginger and the extract. I used Penzey's ginger which is a strong ginger and pure almond extract and both did not have a very strong taste in the cookie. Thanks for sharing a wonderful recipe.

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Pumpkie December 12, 2004
Ginger-Almond Shortbread Cookies