Double Chocolate-Ginger Shortbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Editor's note: This recipe is from Ming Tsai's Simply Ming. This recipe only uses 1/4 of Ming Tsai's butter shortbread cookie dough. Use the rest to make classic shortbread, five-spice shortbread, and caramel macadamia nut crunch. Ingredients:
1/4 cup turbinado or other granulated sugar |
1/4 cup extra-brut cocoa* or regular unsweetened cocoa |
1 tablespoon peeled and grated fresh ginger |
1/4 cup minced candied ginger |
3/4 cup semisweet chocolate chips, or bittersweet chocolate chopped into small chunks |
1 chilled log of butter shortbread cookie dough |
Directions:
1. 1. Preheat the oven to 325°F. On a large plate, combine the sugar, cocoa, gingers, and chocolate and mix. Set aside.
2. 2. Cut the log into twenty 1/2-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
3. 3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.
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