Citrusy Ginger Shortbread #SundayFunday

 These tender, shortbread cookies are flavored with lemon and ginger, and studded with candied ginger and orange peel, then baked to a golden brown, drizzled with a citrusy glaze, and sprinkled with golden sugar.  They make an elegant addition to your Christmas Cookie platter.

The Sunday Funday Bloggers are putting together a Cookie Platter today.....

Camilla of Culinary Cam invited us to join her in putting together a cookie platter today, saying:

December 22nd is National Cookie Exchange Day! Share your favorite cookie recipes or really anything you might add to a holiday cookie platter such as fudge or holiday puppy chow.

Let's see what's on our Platter......

• A Panoply of Pistachio Cookies by Culinary Cam
• Bakery-Style Holiday Sprinkle Cookies byKaren's Kitchen Stories
• Citrusy Ginger Shortbread Cookies byA Day in the Life on the Farm
• Egg Free Peanut Butter M&M Cookies by Mayuri's Jikoni
• Eggless Piped Chocolate Cookie by Sneha's Recipe
• Fruitcake Cookies by Amy's Cooking Adventures
• Gingerbread Cookie Bars by Food Lust People Love
• Vegan Ginger Cookies by Sid's Sea Palm Cooking

I placed these cookies out during our Choir Christmas Party.  These are more of an adult treat for the holidays, filled with bright citrus flavor.  I found that they paired perfectly with a glass of sparkling wine.

Desserts, Cookies, Christmas, Baking, Citrus, Lemon, Ginger, Shortbread

Dessert, Cookies

American

Yield: 36

Author: Wendy Klik

Citrusy Ginger Shortbread Cookies

These tender, shortbread cookies are flavored with lemon and ginger, and studded with candied ginger and orange peel, then baked to a golden brown, drizzled with a citrusy glaze, and sprinkled with golden sugar. They make an elegant addition to your Christmas Cookie platter.

Prep time: 10 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 20 M

Ingredients

Cookie

• 1/3 c. sugar
• 1/3 c. powdered sugar
• zest of 1/2 lemon
• pinch of salt
• 10 T. butter, room temperature
• 1 egg
• 1 t. vanilla
• 1/4 t. lemon extract
• 1 3/4 c. flour
• 1 1/2 T. diced candied ginger
• 1 1/2 T. diced candied orange peel
• 1/2 t. ground ginger

Glaze

• 1 1/2 c. powdered sugar
• juice of 1/2 lemon
• 1/4 t. vanilla
• pinch of salt
• decorative sugar for sprinkling

Instructions

1. In large bowl of a stand mixer, fitted with the paddle attachment, beat the sugars, zest, and salt until combined and fragrant.
2. Add the butter and beat until smooth. Add the egg, vanilla, and lemon extract and beat on medium speed until combined, scraping the bowl as needed.
3. Reduce the speed to low and add the flour, a little at a time until combined. Stir in the powdered ginger, candied ginger, and orange peel.
4. Shape into a log, wrap in plastic and refrigerate for at least one hour.
5. Cut the log into 1/4" slices and place onto baking sheets that have been covered with silicone mats or parchment paper. Bake in a preheated 400* oven for about 10 minute, until the bottoms and edges are light, golden brown.
6. Let cool on the cookie sheets.
7. While the cookies are cooling, Whisk together the powdered sugar, lemon juice, vanilla, and salt until smooth, adding a teaspoon of water, if needed to reach drizzling consistency.
8. Drizzle the cookies, still on the lined baking sheets, with the glaze and sprinkle with sugar. Let rest until glaze hardens before moving your cookies to a platter for serving.

Notes

Adapted from a recipe from King Arthur Flour.

Nutrition Facts

Calories

87

Fat (grams)

3 g

Sat. Fat (grams)

2 g

Carbs (grams)

14 g

Fiber (grams)

0 g

Net carbs

13 g

Sugar (grams)

9 g

Protein (grams)

1 g

Sodium (milligrams)

30 mg

Cholesterol (grams)

13 mg

Nutritional information for entire amount of dip

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