Ingredients
1 c. unsalted butter, room temperature
1 c. sifted powdered sugar
2 1/2 c. sifted flour
3 Tbsp. finely minced crystallized ginger
1 1/2 tsp. ground ginger
1/4 tsp. salt
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Air-insulated sheet — no burnt bottoms on delicate cookies
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Air-insulated sheet — no burnt bottoms on delicate cookies
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Cream butter with powdered sugar. Add rest of ingredients and blend well. Form dough into cylinder 1 3/4 inches in diameter. Wrap in plastic wrap and refrigerate 2 hours or freeze for 45 minutes. Cut dough in 1/4-inch slices and bake on ungreased cookie sheets at 400° for 8 minutes.