Crystallized ginger lends an intriguing note to nutty butter cookies. The recipe was created by Sara Perry. The shortbread can be stored in a tin for up to 1 week or in the freezer for up to 3 months.
|1½||cups unbleached all-purpose flour|
|2||Tbsp. coarsely chopped crystallized ginger|
|½||cup plus 1 Tbsp. sugar|
|¼||cup plus 1 Tbsp. hazelnuts, roasted, skinned, and ground|
|½||cup (1 stick) unsalted butter, at room temperature|
Culinate editor’s notes: For more complex flavor, replace half of the flour with whole-wheat pastry flour; in that case, you may also need an extra tablespoon or two of butter to make the mixture come together. If you wish, it’s fine to replace half of the sugar with brown sugar or swap in pecans, walnuts, or almonds instead of hazelnuts. Chill the dough at least two hours before baking for a flaky, sandy shortbread.
This content is from the book Oregon’s Cuisine of the Rain by Karen Brooks.
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