Last week, on a particularly perfect fall day, I was in the mood to bake. For some reason, shortbread was calling my name, but I knew I wanted to put a fall twist on the classic recipe. And that's how these cookies were born.
Spiced Ginger Shortbread
Yields: 36 cookies
Adapted from Martha Stewart
-2 sticks plus 6 tablespoons unsalted butter, room temperature (plus more for pan)
-2/3 cup granulated sugar
-3/4 teaspoon salt
-2 teaspoons garam masala
-1 teaspoon ground ginger
-3/4 teaspoon vanilla extract
-3 1/3 cups all-purpose flour
1.) Preheat oven to 275 degrees. Butter a 9 x 13 baking dish, and line bottom with parchment paper. In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar on medium speed until light and fluffy (about 2 minutes). Add salt, garam masala, ginger, and vanilla, and beat to combine.
2.) Add flour, 1 cup at a time, beating on low speed until just combined.
3.) Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or knife, cut dough lengthwise into nine strips, each slightly less than 1-inch wide. Cut the strips crosswise into 36 3-inch bars. Sprinkle with granulated sugar.
4.) Bake shortbread until lightly golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Remove parchment, turn shortbread over, and break or cut with a serrated knife into bars. Store in an airtight container for up to 1 month.
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Buttery and full of my favorite fall flavors - ginger, cinnamon, cloves, even cumin - these are some dangerous cookies. Paired with a mug of hot coffee, they're addictive. They will definitely not last the entire month in our house!
What are your favorite fall flavors?