Ginger Pignoli Shortbread Recipe By :Family Circle Serving Size : 24 Preparation Time :0:00 Categories : Cookies Shortbread
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup confectioner's sugar 1/3 cup crystallized ginger 1/2 teaspoon salt 2 1/4 cups all-purpose flour 1 cup chilled unsalted butter -- cut into pats 6 tablespoons pine nuts Heat oven to 350ยบ. Coat two 9" round baking pans with cooking spray. Combine sugar, ginger and salt in food processor. Whirl until ginger is finely chopped, 10 seconds. Add flour. Whirl until combined. Add butter. Pulse until butter is finely chopped. Whirl until mixture comes together. Crumble mixture into prepared pans, dividing evenly. Press evenly over bottoms using glass with flat bottom or measuring cup to compact and level. Sprinkle nuts over dough in pans. Lightly pat nuts into dough. Bake for 20-25 minutes, until golden. Cool in pans on wire racks 10 minutes. While still warm, cut each round into 12 wedges. Cool completely on rack. Store wedges in airtight container at room temperature for up to 2 weeks. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
