Cardamom And Candied Ginger Shortbread Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 13 |
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These spicy shortbread cookies are heady with the flavor of cardamom with bites of candied ginger. The barley flour gives them a little nutty flavor and a more chewy texture but you could use all all-purpose flour. Ingredients:
3/4 cup all-purpose flour |
1/2 cup barley flour (or more all-purpose) |
3/4 teaspoon ground cardamom |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1/2 cup brown sugar |
1/2 cup margarine (or butter) |
2-3 tablespoons finely chopped crystallized ginger, 1/8 inch dice |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix together flours, cardamom, pepper and salt. Set aside
3. Cream sugar and margarine (or butter) together.
4. Add in flour mixture and mix until incorporated. Add in ginger and mix again until evenly distributed.
5. Gently roll out dough to 1/4 inch thick. Cut 3 inch diameter circles of dough and place on a cookie sheet. Prick surface with a fork to prevent bubbles in the dough.
6. Bake for 10 minutes (6-8 minutes for 1 inch rounds) or until lightly golden.
7. Allow cookies to cool on the cookie sheets until firm.
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