The dried cranberries add a bit of chewiness as well as tartness that really rounds the flavors out perfectly.

Gingerbread shortbread cookies recipe. Line two baking sheets with nonstick baking mats or parchment paper and preheat the oven to 350°f (180°c). Jump to recipe print recipe. In a mixing bowl or bowl of your stand mixer, combine the butter, salt, sugar, and vanilla.

The mixture may seem a little dry at first. Web step 1 for the shortbread: The dough is pressed into a pan and baked so no rolling and cutting required.

On low speed, beat in flour, ground ginger and nutmeg until crumbly. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment. Step 2 in a large bowl, combine the flour, sugar, cornstarch, and salt.

Everyone loves this classic recipe and they taste delicious! Web directions preheat the oven to 350 degrees f. Combine the granulated sugar and the grated ginger in a small bowl.

Go ahead and gild the lily by dipping the squares in the optional chocolate. Web preheat the oven to 350°f. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface.

Web instructions cream together the butter and sugar until smooth, then add in the treacle, golden syrup and vanilla. Web you should end up with about 1 1/3 cups cranberry curd. Line a baking sheet with parchment paper or a nonstick baking mat.