The first weekly contribution from my own recipe box. After all, since I’m sharing everyone else’s family recipes, I guess it’s only fair that I do the same.
Explaining the magic of these cookies is difficult. They’re sort of a shortbread, firm, but supple rather than crumbly or crisp. It’s richer than cheesecake, but doesn’t compete with the flavor of your coffee; it tastes more of ginger than gingersnaps, but it doesn’t bite back the way gingersnaps do. And the orange zest is as powerful as the ginger, the two in balance, preventing the cookie from becoming overwhelming.
From Yesterdish’s recipe box.
Yesterdish’s Ginger Squares
1 stick butter (salted) at room temperature
1/3 cup sugar
1 extra large egg yolk
1 cup + 1 Tbsp. AP flour
2 oz. of chopped crystalized ginger
1 Tbsp. orange zest (fresh)
- Cream the sugar and butter with food processor.
- Add the yolk and rest of ingredients–pulse.
- Wrap tightly in plastic; shape the log.
Refrigerate until firm and sliceable. Pre-heat the oven: 350 deg.
Slice 1/4 inch slices. Place on parchment 1/2 inch apart.
Bake 10-12 minutes–PALE.