Gingerbread...Not just for the Holidays anymore!
This recipe is adapted from a modest paperback by food writer and cookbook author Linda Merinoff called "Gingerbread: 99 Delicious Recipes From Sweet to Savory" (Simon & Schuster, 1989): and is simply called Shortbread,
It makes a cookie that is not too sweet and does not taste as rich as regular shortbread. It is not a true shortbread, as it calls for an egg. But not a gingersnap, because it doesn't have the molasses. It's just good!
They can survive being a little underbaked (a bit more crumble) or overbaked (approaching a biscotti crunch.)
Shortbread
Makes about 3 dozen. This recipe makes a non-crumby dough that's pale enough to see the flecks of cinnamon, and it re-rolls easily, holding the shape of even the most faceted cookie cutter. The aroma while these cookies are baking could sell a house with no closet space.
2 to 2 1/2 cups flour, plus additional for the work surface
1/4 cup rice flour (may substitute cornstarch)
2 sticks (8 ounces) unsalted butter, at room temperature
1/4 cup packed brown sugar
1/4 cup superfine sugar
1 large egg
1 tablespoon milk
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Preheat the oven to 325 degrees. Mix together both flours and set aside. Using an electric mixer on medium speed, beat the butter until light and fluffy. Add the brown and superfine sugars, egg, milk, ginger and cinnamon and mix until combined. Reduce the speed to low and beat in the flour mixture until the dough pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead a few times, just until smooth. (Dough should not be sticky; if it is, keep adding a bit more regular flour.)
Pat out or use a rolling pin to make the dough 1/4-inch thick. At this point, you can use cookie cutters or a knife to cut the dough into shapes or rectangles 3 to 4 inches long and 1 inch wide. If you use cutters, be sure to re-dip the sharp edges in flour before each use, to ensure easy release.
Using a spatula, transfer the cookies to a nonstick baking sheet; they do not spread while baking so you can place them pretty close together.
Bake for 30 minutes or just until the edges of each cookie are pale brown. Transfer the cookies to a wire rack. Cool completely.
*NOTE: A thinner roll of dough will yield more cookies; the thinner cookies will take less time to bake.
Per serving: 88 calories, 1 gm protein, 9 gm carbohydrates, 5 gm fat, 20 mg cholesterol, 3 gm saturated fat, 3 mg sodium, trace dietary fiber
It makes a cookie that is not too sweet and does not taste as rich as regular shortbread. It is not a true shortbread, as it calls for an egg. But not a gingersnap, because it doesn't have the molasses. It's just good!
They can survive being a little underbaked (a bit more crumble) or overbaked (approaching a biscotti crunch.)
Shortbread
Makes about 3 dozen. This recipe makes a non-crumby dough that's pale enough to see the flecks of cinnamon, and it re-rolls easily, holding the shape of even the most faceted cookie cutter. The aroma while these cookies are baking could sell a house with no closet space.
2 to 2 1/2 cups flour, plus additional for the work surface
1/4 cup rice flour (may substitute cornstarch)
2 sticks (8 ounces) unsalted butter, at room temperature
1/4 cup packed brown sugar
1/4 cup superfine sugar
1 large egg
1 tablespoon milk
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Preheat the oven to 325 degrees. Mix together both flours and set aside. Using an electric mixer on medium speed, beat the butter until light and fluffy. Add the brown and superfine sugars, egg, milk, ginger and cinnamon and mix until combined. Reduce the speed to low and beat in the flour mixture until the dough pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead a few times, just until smooth. (Dough should not be sticky; if it is, keep adding a bit more regular flour.)
Pat out or use a rolling pin to make the dough 1/4-inch thick. At this point, you can use cookie cutters or a knife to cut the dough into shapes or rectangles 3 to 4 inches long and 1 inch wide. If you use cutters, be sure to re-dip the sharp edges in flour before each use, to ensure easy release.
Using a spatula, transfer the cookies to a nonstick baking sheet; they do not spread while baking so you can place them pretty close together.
Bake for 30 minutes or just until the edges of each cookie are pale brown. Transfer the cookies to a wire rack. Cool completely.
*NOTE: A thinner roll of dough will yield more cookies; the thinner cookies will take less time to bake.
Per serving: 88 calories, 1 gm protein, 9 gm carbohydrates, 5 gm fat, 20 mg cholesterol, 3 gm saturated fat, 3 mg sodium, trace dietary fiber
