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Chocolate Ginger Shortbread

Chocolate Ginger Shortbread Recipe

Unique Ginger Taste


2 ounces bittersweet chocolates, chopped

1 cup butter, softened

1/2 cup instant dissolving sugar (also known as fruit/berry sugar or superfine

1 teaspoon vanilla

2 cups all-purpose flour

1 pinch salt

1 cup chopped crystallized ginger


Preheat oven to 300 F.
In heatproof bowl over saucepan of hot (not boiling)
water, melt
chocolate, stirring occasionally. Remove from heat and let cool.
in bowl, beat
butter with sugar until fluffy. Stir in chocolate and vanilla. Add flour and
salt; stir until
blended. Mix in chopped crystallized ginger. Divide into 4 equal parts and chill
2 hours or
until firm.
Turn onto lightly floured work surface and roll out to 1/4"
thickness. Cut with
cookie cutters and place cookies on baking sheets lined with parchment paper.
Bake 30
minutes or until firm to the touch. Remove from oven and let cool for 2 minutes,
remove to wire racks to cool completely.
Store in an airtight container at room
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