Ginger-Studded Brown Sugar Shortbread

Ginger-Studded Brown Sugar Shortbread


¾ cup butter, softened

¼ cup shortening, softened

½ cup brown sugar

¼ cup powdered sugar

2 cups flour

1 tablespoon finely chopped crystalized ginger

1/4 teaspoon nutmeg

1 teaspoon cinnamon

½ teaspoon cloves

pinch of salt

1 teaspoon vanilla

turbinado or raw sugar, for sprinkling


1. Preheat oven to 350˚F. Line 2 sheet pans with parchment paper.


2. Cream butter, shortening and sugars until fluffy.


3. Add flour, ginger, nutmeg, cinnamon, cloves, vanilla and salt and mix until blended. Place dough on a large piece of plastic wrap*, wrap well and refrigerate for 30 minutes.


4. Roll out on a well floured surface to a 1/4 inch thickness. Cut out desired shapes and place on an prepared sheet pans. Sprinkle generously with turbinado sugar.


5. Bake at 350˚F for 10 to 14 minutes or until light golden. Remove from pan and let cool on paper towels or newspaper. Gather scraps of dough into ball and reroll and proceed with cutting and baking. Store in airtight container or freeze.


*If I'm feeling lazy or in a pinch for time (quite often) I just divide this dough in half, press it into two 9 inch cake pans, sprinkle with sugar and bake until golden brown. Let it cool for just a minute or two, then flip out of the pan and cut with a sharp knife into wedges. These make a delicious dessert with a scoop of ice cream!
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