Ginger Shortbread Cookies
Perfect for Christmas time but also perfect for anytime in the fall.
Quick Facts
Prep Time: 30 minutes
Chill Time: 2 hours
Bake Time: 11 to 13 minutes
Yield: 3 dozen cookies
Ingredients
3 cups flour
1 cup brown sugar
1/4 cup Argo® Corn Starch
1-1/2 tablespoons orange peel
1 tablespoon ground ginger
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons molasses
1 tablespoon water
1 egg
1 cup cold butter, cut into 1-inch pieces
Icings and Decorations
Directions
Mix flour, sugar, corn starch, orange peel, ginger, pumpkin pie spice, baking soda and salt in a large mixing bowl. Whisk molasses, water and egg in a small bowl; set aside.
Cut butter into flour mixture using a pastry blender or 2 knives until the mixture resembles coarse meal. Pour molasses mixture over flour; beat with mixer until dough forms a ball. Knead for 2 to 3 minutes until smooth. Divide in half, wrap in plastic wrap. Chill a minimum of 2 hours.
Preheat oven to 350°F. Roll dough on lightly floured surface to 1/4-inch thickness. Cut with cookie cutters. Place on baking sheets.
Bake for 11 to 13 minutes. Cool on wire racks.
Decorate as desired with icings, sugars and sprinkles.