Ingredients for Ginger And Spice Shortbread Diamonds
- Unsalted Butter
- ½ cup powdered sugar
- All Purpose Flour
- Fresh Ginger
- Vanilla Extract
- Clove
- Allspice
- Nutmeg
- ¼ teaspoon salt
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How to Make Ginger And Spice Shortbread Diamonds
- Preheat oven to 350°F (175°C).
- Line an 8x8 inch square glass baking dish with parchment paper or foil, leaving an overhang on the sides to lift the finished shortbread.
- In a food processor, combine 1 cup (2 sticks) unsalted butter, softened, and ½ cup powdered sugar. Process until light and fluffy.
- Add 2 ¼ cups all-purpose flour, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt.
- Pulse until the mixture forms moist clumps. Do not over-process.
- Turn the mixture out onto a clean surface and gently form it into a ball.
- Transfer the dough to the prepared baking dish.
- Lightly dust waxed paper with powdered sugar. Place the waxed paper over the dough and, using a rolling pin or your hands, press the dough evenly into the dish.
- Freeze for 15 minutes to firm up the dough.
- Using a ruler and sharp knife or pizza cutter, cut the dough into 6 equal strips.
- Turn the dish 45 degrees and cut again into 6 strips, creating diamond shapes.
- Pierce each diamond with a fork several times.
- Bake for 50-55 minutes, or until the shortbread is golden brown and firm to the touch.
- Let the shortbread cool completely in the dish on a wire rack before lifting it out using the foil/parchment overhang.
- Once cooled, sift powdered sugar over the shortbread if desired.
- Can be prepared 1 week ahead. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
17g
Carbs
2g
