Ginger and Spice Shortbread Diamonds

Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

The processor quick dough for these cookies comes together in minutes. Save the leftover irregular pieces to enjoy as a snack. A very tasty addition to any holiday cookie tray!

Ingredients Nutrition

Directions

  1. Preheat oven to 350*F.
  2. LIne an 8 inch square glass baking dish with foil.
  3. Blend butter and 1/2 cup powdered sugar in processor.
  4. Add flour, spices and salt.
  5. Process until mixture forms moist clumps.
  6. Form mixture into a ball.
  7. Transfer to prepared dish.
  8. Using waxed paper dipped into powdered sugar as an aid, press out dough evenly indish.
  9. Freeze 15 minutes.
  10. Using a ruler as a guide, cut dough into 6 equal strips.
  11. Turn dish 45 degrees and cut again into 6 strips, creating diamond shapes.
  12. Pierce each diamond with a fork.
  13. Bake shortbread until golden brown and firm to touch, about 50 minutes.
  14. Cool completely in dish on rack.
  15. Sift powdered sugar over shortbread if desired.
  16. Can be prepared 1 week ahead.
  17. Store in an airtight container.

Reviews

(1)
Most Helpful

These didn't turn out quite like shortbread, but they were very yummy anyway. I'd make them again for sure. (edited - they actually were nice and spicy!)

Georgia Charlotte December 30, 2006

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