Cardamom Ginger Shortbread Cookies

It doesn't need to be the holiday season to enjoy the cookie that we all know and love... the gingerbread cookie. Try out version with vibrant flavors of cardamom and ginger, we promise you will love it!

Ingredients

  • Butter  ·  1 1/2 cup 
  • Sugar  ·  1 cup 
  • Egg  ·  1 
  • Egg Yolk  ·  1 
  • Lemon Zest  ·  3/4 tablespoon 
  • AP Flour  ·  2 1/2 cup 
  • Baking Powder  ·  1 teaspoon 
  • Herbie's Sugar n' Spice Mix  ·  3/4 teaspoon 
  • Salt  ·  1/2 teaspoon 
  • - BLACK CURRANT COMPOTE -  ·   
  • Dried Black Currant  ·  1 cup 
  • Sugar  ·  1 cup 
  • Water  ·  1 cup 
  • Red Wine Vinegar  ·  1 tablespoon 
  • Vanilla Extract  ·  1 1/2 tablespoon 

Instructions

Preheat oven to 325F.

Combine AP flour, baking powder, Herbie’s Sugar n’ Spice, and salt. Sift through fine mesh strainer and set aside. In a tabletop mixer, paddle butter and sugar until light and fluffy on medium speed for approximately 3-5 minutes. Slowly add egg, egg yolk and lemon zest until combined. After scraping down sides of mixing bowl, add all sifted dry ingredients and paddle for additional 3-5 minutes.

On a clean surface, spread one layer of plastic wrap down and lay dough. Roll out dough using a rolling pin into rectangular shape. Wrap and place in refrigerator until firm, approximately 20-30 minutes.

Lightly flour work surface, roll dough to 1/8th of an inch thick using a rolling pin. Cut dough using 3” ring mold and bake on parchment line baking pan for 12-15 minutes until edges are lightly browned.

Allow to slightly cool and remove from baking pan.

For Black Currant Compote In a medium sauce pot, combine water and sugar and bring to a boil on medium high heat.

Once boiling, add black currants and red wine vinegar. Simmer for 10-12 minutes. Remove from heat and add vanilla extract.

Transfer to blender and puree until smooth on high setting. Store in refrigerator until cool. Dip or drizzle over cookies and serve.

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