Gingered Shortbread


  • 1 2/3 cups all-purpose flour
  • ½ cup crystallized ginger
  • 1 teaspoon ground ginger
  • 1/3 cup white rice flour or cornstarch
  • 16 tablespoons unsalted butter
  • ½ cup sugar

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...

View full recipe at Epicurious


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