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Ginger Shortbread


Ginger shortbread recipe for the holidays. Scroll down to see more shortbread recipes.


  • 2 cups flour
  • 1 cup light brown sugar, firmly packed
  • 1 tablespoon ground ginger
  • dash salt
  • 8 ounces butter, softened (2 sticks)


Preheat oven to 325°. In a food processor, combine flour, brown sugar, ginger, and salt. Mix until blended well. Add butter and pulse just until the mixture resembles coarse meal.

Pat shortbread dough evenly over the bottom of an ungreased 9-inch springform pan. Press a fork on edges all around to make a decorative border. Prick the dough every 2 to 3 inches with the fork.

Bake for about 1 hour, or until lightly browned and firm in the center. Remove pan sides and score into serving size wedges while still warm. Let cool to room temperature before serving. Store for up to 5 days in an airtight container, or freeze for several months. Makes about a dozen wedges.

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