This is one of our favorite shortbread cookies and almost every Chinese New Year/Christmas I will sure make these cookies to serve my guests when they pay a visit. It is a very easy cookie to make. It might a little hot for some and it might for others. But the end result it is tasty.
Makes: 72 cookies
2¼ cups all-purpose flour
¾ cup cornstarch
1/3 teaspoon fine salt
¾ pound unsalted butter, softened
2 egg yolks
¾ cup raw sugar/granulated sugar
¾ cup crystallized ginger (I usually get my crystallized ginger from Trader Joe’s), finely chopped
1 cup coarse sugar for coating
Place the softened unsalted butter and raw sugar/granulated sugar mixing bowl and beat with an electric mixer on low speed for 30-35 seconds. Add in the egg yolks, gradually add in the all-purpose flour, cornstarch and salt, beat until the mixture just starts to come together. Do not over-mix. Gently fold in the chopped crystallized ginger until it is incorporated with the dough.
Divide the ginger dough into half and roll each half to 8 inch x 2 inch log and wrap each log with plastic wrap tightly. Transfer to the refrigerator to chill for at least 1-2 hours.
Preheat the oven to 350°F. Line the baking sheets with parchment paper.
Unwrap the plastic/parchment paper from the log and roll over with coarse sugar. Use a sharp knife and slice the log into ¼ inch slices. Place the slices onto the lined baking sheet spacing each slice about ½ an inch apart (as it does spread much). Transfer the baking sheet to the center rack of the preheated oven. Bake for 12-15 minutes until firm or until lightly golden brown. Remove and transfer the baked shortbread to a wire rack to cool completely.