Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Ginger Pignoli Shortbread




Source of Recipe


Family Circle Magazine


List of Ingredients




3/4 cup confectioners sugar
1/3 cup crystallized ginger
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into pats
6 tablespoons pine nuts (pignoli)




Recipe



1. Heat oven to 350°. Coat two 9-inch-round baking pans with cooking spray.
2. Combine sugar, ginger and salt in food processor. Whirl until ginger is finely chopped, 10 seconds. Add flour. Whirl until combined. Add butter. Pulse until butter is finely chopped. Whirl until mixture comes together.
3. Crumble mixture into prepared pans, dividing evenly. Press evenly over bottoms using glass with flat bottom or aluminum measuring cup to compact and level. Sprinkle nuts over dough in pans; lightly pat nuts into dough.
4. Bake in 350° oven 20 to 25 minutes, until golden. Cool in pans on racks 10 minutes. While still warm, cut each round into 12 wedges. Cool completely on rack. Store wedges in airtight container at room temperature for up to 2 weeks.