Browned Butter Ginger Shortbread Recipes

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GINGER SHORTBREAD



Ginger Shortbread image

Provided by Ina Garten

Categories     dessert

Time 1h20m

Yield 20 to 24 cookies

Number Of Ingredients 6

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon kosher salt
3/4 cup minced crystallized ginger (not in syrup)

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and 1 cup of sugar on medium-low speed, just until they are combined. (Don¿t whip!) Add the vanilla and 2 teaspoons water and mix until combined. In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 3/8 inch thick and cut circles with a 2 3/4-inch plain round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges start to brown.
  • Cool to room temperature and serve.

SHORTBREAD COOKIES



Shortbread Cookies image

Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 20 cookies

Number Of Ingredients 6

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  • Drizzle 1/2 of each cookie with just enough chocolate to coat it.

BROWNED BUTTER SHORTBREAD



Browned Butter Shortbread image

Browning the butter gives this shortbread a toastiness which sets it apart from other shortbread recipes. I usually double this recipe. The preparation time doesn't include the chilling of the browned butter.

Provided by greenery

Categories     Bar Cookie

Time 1h30m

Yield 16-20 serving(s)

Number Of Ingredients 4

12 tablespoons unsalted butter, softened (1 1/2 sticks)
1/2 cup sugar
1 3/4 cups all-purpose flour
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F.
  • In a heavy two-quart saucepan, melt all the butter over low heat. Cook butter 8 to 12 minutes, stirring consistently, until butter solids at bottom of pan are a rich brown color and butter has a nutty aroma. Be careful not to burn the butter.
  • Pour browned butter into a bowl; refrigerate until almost firm, about a half hour.
  • In large bowl, with mixer at medium speed, beat sugar with cooled browned butter.
  • Mix flour and salt into butter mixture by hand -- don't overwork the dough. It will be crumbly.
  • Pat shortbread crumbs into pan of choice. I like to use a square pan.
  • Bake shortbread 40 to 45 minutes, until browned around the edge. Watch carefully lest they burn. Let cool in pan on wire rack 10 minutes.
  • Remove shortbread from pan to cutting board. While still warm, cut the whole in half, in half again, and in half again until you have small squares. These are rich, and shouldn't be large.

Nutrition Facts : Calories 150.3, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 74.1, Carbohydrate 16.7, Fiber 0.4, Sugar 6.3, Protein 1.5

GINGER SHORTBREAD



Ginger Shortbread image

This Ginger Shortbread, perfect for the holiday season, is a variation of our Basic Shortbread Wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 1 dozen

Number Of Ingredients 9

8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup packed dark-brown sugar
1 teaspoon pure vanilla extract (optional)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
pinch of ground cloves
pinch of pepper

Steps:

  • Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
  • Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
  • Sift 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, a pinch of ground cloves, and a pinch of pepper with flour and salt. Roll dough on lightly floured surface to 1/2 inch thick. Cut out gingerbread men using a 3-inch cutter; sprinkle with crystal sugar; chill.
  • Heat oven to 325 degrees. Bake until firm, about 30 minutes.

GINGER SHORTBREAD COOKIES



Ginger Shortbread Cookies image

The traditional holiday flavor of gingerbread meets the buttery goodness of shortbread in this irresistible cookie. Pretty flecks of candied ginger make the treats a pretty addition to any cookie platter.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 8

1 cup butter, softened
1/3 cup confectioners' sugar
2 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup finely chopped walnuts
1/4 cup crystallized ginger, finely chopped

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, ground ginger, baking powder and salt; gradually add to creamed mixture and mix well. Stir in walnuts and crystallized ginger., Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 37mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

BROWN-BUTTER SHORTBREAD



Brown-Butter Shortbread image

Irish butter has a high butterfat content, making it especially flavorful. It's expensive to use for everyday baking but worth the splurge for this shortbread, where the ingredient shines.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h35m

Yield Makes 8 wedges

Number Of Ingredients 6

9 ounces salted Irish butter, preferably Kerry Gold, or regular salted butter, cut into small pieces, plus more for pan
2 tablespoons nonfat milk
3/4 cup confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour, sifted
2 tablespoons coarse sanding sugar or granulated sugar

Steps:

  • Prepare an ice-water bath with a medium metal bowl set inside. Melt butter in a medium saucepan over medium-high heat. Continue to cook, stirring constantly, until deep golden brown, about 8 minutes. Immediately pour butter into bowl in ice-water bath and whisk in milk. Stir mixture constantly with a rubber spatula, scraping the sides of the bowl, until mixture begins to thicken, about 3 minutes.
  • Remove bowl from ice-water bath and let stand until mixture thickens to the consistency of room-temperature butter, about 30 minutes.
  • Beat butter mixture with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Gradually beat in confectioners' sugar and vanilla, and continue to beat for 2 minutes more. Reduce speed to low; beat in flour.
  • Butter a 10-inch fluted tart pan with a removable bottom. Press dough evenly into bottom of pan using plastic wrap. (Make sure dough is flat; a small offset spatula may help.) Refrigerate, covered with plastic wrap, for 20 minutes.
  • Preheat oven to 300 degrees. Cut through dough to make 8 wedges using a sharp paring knife and a ruler. Cut a round from the center using a 2 1/4-inch ovenproof cookie cutter; discard dough. Return cutter to hole. Prick wedges all over with a wooden skewer. Refrigerate, covered, for 20 minutes.
  • Sprinkle sanding sugar evenly over shortbread. Bake, rotating pan halfway through, until golden brown, 55 minutes to 1 hour 5 minutes. Let cool in pan set on a wire rack for 5 minutes. Remove shortbread from pan, and cut along lines into wedges. Let cool completely on rack.

GINGERED SHORTBREAD



Gingered Shortbread image

Provided by Rick Rodgers

Categories     Cookies     Mixer     Ginger     Dessert     Bake     Christmas     Spice     Fall     Winter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 large cookies

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1 2/3 cups all-purpose flour
1/3 cup white rice flour (available at natural food stores and many supermarkets) or cornstarch
1 teaspoon ground ginger
1/2 cup (about 2 ounces) finely chopped crystallized ginger

Steps:

  • Position a rack in the center of the oven and preheat to 350°F. Lightly butter a 9 1/2-inch springform pan.
  • In a medium bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, rice flour, and ground ginger to make a soft dough. Stir in the crystallized ginger. Press the dough evenly into the prepared pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 12 wedges.
  • Bake until lightly browned, about 30 minutes. Cool completely in the pan. Remove the sides of the pan. Cut or break the shortbread into wedges, following the perforations in the dough. (The shortbread can be prepared up to 5 days ahead, stored in an airtight container at room temperature.)

BROWNED BUTTER GINGER SHORTBREAD



Browned Butter Ginger Shortbread image

Make and share this Browned Butter Ginger Shortbread recipe from Food.com.

Provided by Candy B

Categories     Dessert

Time 1h8m

Yield 30 cookies

Number Of Ingredients 4

1 cup butter
3/4 cup icing sugar
2 cups flour
1/2 cup finely chopped smooth and spicy candied ginger

Steps:

  • Melt butter in saucepan over medium heat and do not take your eyes off it. Watch it carefully as it begins to separate and brown and smell richly nutty. Immediately remove from heat and allow to cool to room temperature.
  • Cream the cooled butter and make sure to include all the rich goodness from the bottom of the saucepan.
  • Add the icing sugar and slowly cream together.
  • Add the flour and mix just until incorporated.
  • Add the ginger and mix just until evenly distributed in dough.
  • Turn the dough out onto an 18" x 12" sheet of parchment paper. Form into an 18" long and 1 1/2" diameter round or rectangular log. Wrap in the parchment paper and refrigerate for 2 hours.
  • Working fairly quickly, remove from parchment paper and with a sharp knife slice into 1/4" disks or rectangles and place 1/2" apart on parchment papered baking sheets.
  • Bake 8-10 min at 375°F (190°C) until bottoms are just turning golden.
  • Cool on rack and keep in airtight container or freeze and serve as needed.

Nutrition Facts : Calories 96.3, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 54.2, Carbohydrate 9.4, Fiber 0.2, Sugar 3, Protein 0.9

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Top Asked Questions

What's the best way to make ginger shortbread?
In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
What's the best way to make brown butter shortbread?
Brown Butter Shortbread is perfect for a party or cuddled up with tea! Preheat oven to 350F/180C and get a 9"X13" pan out- no need to grease it. In the bowl of a stand mixer fitted with a paddle attachment or a regular medium-sized bowl add the flour, butter, sugar, and salt.
What's the best way to make Scottish shortbread?
1) Cover an un-greased baking sheet with non-stick, oven-proof parchment paper. 2) Sieve together the all-purpose flour, rice flour, and salt. Sieving 2-3 times is best. Don’t worry, it doesn’t take as long as it sounds. 3) In a separate bowl, cream butter and sugar together.
How to make brown sugar cookies at home?
Add the brown sugar and mix for 2 minutes on medium speed until pale in color. Add in the salt and vanilla and mix until smooth. Turn the mixer to low and add in the flour, mixing until combined. The dough will be dry. Press the dough into the prepared pan. Bake for 45 minutes or until the edges are golden brown, and the center is set.

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