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Brown Sugar-Ginger Shortbread

Source of Recipe


Adapted from Cook's Magazine, Mar/Apr. 1986






List of Ingredients



• 2 cups minus 2 Tbsp flour
  
• 1/4 cup cornstarch
  
• 1-1/2 tsp ground ginger
  
• 1/2 tsp cinnamon
  
• 1/4 tsp salt
  
• 1/2 lb. unsalted butter, at room temperature
  
• 1/2 cup packed light brown sugar
  
• 1 tsp vanilla
  
• 2 tsp granulated sugar
  






Instructions



1. Sift together the flour, cornstarch, ginger, cinnamon and salt. Set aside.
   
   
2. In an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla. Gradually add the flour mixture, beating until completely blended.
   
   
3. Divide the dough in half and press into the bottoms of two 9-inch ungreased pie pans. Chill 30 minutes.
   
   
4. With a spatula, draw the edge of each dough round in from the sides of the pan, leaving 1/4-inch of clear space. Mark each round into 12 wedges with a knife, cutting the dough only halfway through. Prick each wedge 2 or 3 times with a fork. Sprinkle each pan with 1 teaspoon granulated sugar.
   
   
5. Bake the shortbread in a preheated 325º F oven for 25 to 30 minutes. Cover loosely with foil if browning too quickly. Remove from the oven and place on wire racks to cool for 20 minutes. With a thin spatula, remove the shortbread from the pans and cool completely before cutting into wedges.
   
   Makes 24 pieces.