Gingersnap Shortbread

Gingersnap and gingerbread, to me, seem like the underdog of the baked goods world. September rings in with everything apple. October highlights all things pumpkin. In November, you simply cannot get away from Thanksgiving goodness with recipes like pecan pies. And December…don’t get me started on peppermint, Christmas cookies and Yule Logs!

Although ginger can be a wonderful accent flavor in so many of the fall flavors, I love it so much, I really think it needs it’s very own time to shine! The spice combined with the sweet is absolutely not something loved and adored by so many in Peru. But, that sure never stopped me from baking ginger into my cakes, cookies and breads.

Mind you, I have found a chewy ginger cookie that I swoon over. But, these shortbread seem to be a delicious way to combine the flavor of January with the wonderful crisp shortbread. Of course, you might enjoy these just as they are, but I personally would add a bit more ginger next time. Because ginger is the underdog and it should be celebrated!!

Gingersnap Shortbread

2 cups of flour
1/2 cup of powdered sugar
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1 cup of cold butter
2 tablespoons of molasses

1. In a large bowl combine flour, powdered sugar, ginger, cinnamon, and cloves. Cut in butter and molasses with a pastry cutter or two knives until the mixture has small crumbs. Knead the dough until it comes together.

2. Press into a 8×8 square baking dish. Prick the shortbread dough with the tines of a fork. Cut into 16 squares. Freeze for 30 minutes.

3. Preheat oven to 325F. Bake shortbread for 18-20 minutes. Re-cut cookies before they completely cool. Transfer to a wire rack to cool completely.