Stem Ginger Butter Shortbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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an addictive, delicious treat! perfect as an accompaniment to some freshly ground and brewed coffee. BEWARE: they really are addictive!!!! Ingredients:
1/2 cup butter, unsalted |
1 cup smart balance |
2/3 cup sugar |
2/3 cup splenda |
2 teaspoons sea salt (bigger crystal) |
3 egg yolks |
2 tablespoons vanilla |
3 1/2 cup flour |
312 grams crystallized ginger |
Directions:
1. cream butter, sucre, and sel-medium, 2 minutes or so (less if cutting with splenda). add the yolks, 1 a time. add vanille, mix.
2. add flour, bit by bit-mix on low until incorporated. remove from bowl, form logs with wax paper. chill (i freeze) the dough logs until firm.
3. preheat oven to 325ยบ F.
4. use a knife with a very thin blade to slice 1/8-1/4 inch dough rounds; place the dough rounds on cookie sheets covered in parchment paper. leave 1/4-1/2 inch spaces between cookies. bake 15-20 minutes, and let cookies rest on the pan for a minute or two before removing the cookies to cooling racks.
5. in re: color-i prefer the cookies to be a rich golden color on the bottom. you can tell that this is happening, because the edges of the cookies will be visibly darker than the center-just a bit; not actually brown. i feel the slight caramelization of the sugars helps to bring out the cookies' best flavor.
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