Ginger Shortbread Cookies © llizard aka ejm 2002

Ingredients Preparation
  1. Cream together butter and sugar.
  2. Stir in egg, ginger and salt.
  3. Add flour and mix well.
  4. Refrigerate dough for a half hour.
  5. When dough is cold, roll out to about 1/4 inch thick and cut with a 2" star shaped cookie cutter. Make some tiny stars (from a child's cookie cutter set) as well.
  6. Bake on parchment paper for 15 minutes in a pre-heated 325 F oven or until golden brown. Let cool on a rack. The tiny stars, of course, take less time to bake. The small cookies are lovely accents for a dish of ice cream with mincemeat.

(Next Christmas, I may try making them with even more ginger and 3/4 demerara sugar and 1/4 icing sugar.)

above recipe based on Xerez Haffenden's Fresh Ginger Shortbread With White & Dark Chocolate Drizzles
http://www.vancouver.cbc.ca/contests/cookie/recipe12.html
http://books.google.ca/books?id=Z0Eyy3xN7BoC&pg=PA81

+--http://etherwork.net/recipes/-------------------------------+

Xerez Haffenden's Fresh Ginger Shortbread With White & Dark Chocolate Drizzles http://www.vancouver.cbc.ca/contests/cookie/recipe12.html

The following recipe was on the CBC British Columbia - Recipe Collection website at http://www.vancouver.cbc.ca/contests/cookie/recipe12.html

CBC Radio Holiday Recipes

FRESH GINGER SHORTBREAD WITH WHITE & DARK CHOCOLATE DRIZZLES
GRAND PRIZE WINNER!

Submitted by: Xerez Haffenden

I started life as a cookie deprived child. My four siblings and I received store bought bulk 1970's style shortbreads (2 per day) doled out along with a baloney sandwich in our lunch boxes. Rescue came when my grandparents moved next door when I was eight. Real homemade cookies became available daily! I was enlightened and have loved and made cookies ever since. My favourites were always the real shortbread (read: butter fiend) but alas they were only made at Christmas.

One of my treasured possessions is my Grandmother's cookbook, which was left to me - it's a 1940's Women's Farm Union of Alberta collection, with all her recipes along with information on how to clean and cook porcupine (which I have yet to try). This recipe is my adaptation of her shortbread (I added the zingy ginger and chocolate), and I make these every year with her in my thoughts.

Ingredients:

Method: Cream butter and sugar, add egg yolk and ginger. Add flour and mix well. Refrigerate batter for a half hour to make it behave. Roll out and cut with a 2" star shaped cookie cutter. Bake for 15 minutes in a pre-heated 325 F oven or until golden brown. Use parchment paper for perfect cookies. Let cool on a rack.

While cookies are cooling, melt white and dark chocolates separately, each with a teaspoon of butter. Drizzle a little melted white and a little melted dark chocolate over each cooled star and let set. Very beautiful with a great zingy taste!

© CBC 2002

+--www.vancouver.cbc.ca/contests/cookie/recipe12.html-------------------------------+