Ginger Shortbread Cookies
(Inspired by Ina Garten)

I have such lovely memories of E.A.T. on Madison Avenue and of summers in the Hamptons, shopping at Ina Garten’s Barefoot Contessa. My neighbor loves Ina Garten, especially her ginger cookie recipe, which was inspired by Eli’s shortbread cookies. I was so inspired that I had to try the recipe myself! I love Ina’s rendition of his cookie—it isn’t overly buttery, is full of wonderful flavor, and is finished with crystallized ginger for the perfect bite.

Ingredients:
3/4 Pound (3 sticks unsalted butter) at room temperature
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 cup minced crystallized ginger
1/4 cups minced crystalized orange or lemon or 1 tablespoon
Grated lemon or orange zest (Or both!)

Preheat oven to 350 degrees
In the bowl mix with an electric mixer the butter and sugar on medium speed just until combined.
Add the vanilla and 2 teaspoons of water and mix until combined.
In a separate bowl sift together the flour and salt.
With the mixer on low, slowly add the flour mixture the butter and mix until the dough starts to come together.
Add the ginger and zest.
Wrap the dough in plastic and chill for about 30 minutes.
Break the dough up into 3-4 pieces and roll each out into logs.
Slice each log into 1/4 inch discs.
Place cookies on a Silpat lined cookie sheet (or parchment lined).
Bake for 20 – 25 minutes until the edges start to brown (watch carefully as everyone’s oven does vary)
Cool to room temperature and sprinkle with a little confectionery sugar.
Store in an airtight container in refrigerator or freezer for up to 3 months.

Bon appétit