Ginger Shortbread Wedges

Name: Ginger Shortbread Wedges
Cook time: 20 min
Total time: 30 min
Yield: 16 servings
Cuisine: Other
Ingredients: 2/3 cup butter or margarine -- softened; 1/3 cup powdered sugar; 3 tablespoons finely chopped crystallized ginger; 1 1/3 cups all-purpose flour; 2 teaspoons granulated sugar

A Betty Crocker betty-crocker-cookies recipe for Ginger Shortbread Wedges.

Ginger Shortbread Wedges prepared as a finished dish

Cook: 20 min
Total: 30 min
Yield: 16 servings
Difficulty: Easy
Cuisine: Other
Protein: Other

Ingredients

Servings

Original recipe

2/3 cup butter or margarine -- softened
1/3 cup powdered sugar
3 tablespoons finely chopped crystallized ginger
1 1/3 cups all-purpose flour
2 teaspoons granulated sugar

Shopping list for 16

Instructions

1
Heat oven to 350º.
2
Mix butter, powdered sugar and ginger in large bowl with electric mixer on medium speed, or mix with spoon.
3
Stir in flour.
4
Pat dough into a 9-inch circle on an ungreased cookie sheet.
5
Sprinkle with granulated sugar.
6
Bake about 20 minutes or until golden brown.
7
Cool 10 minutes.
8
Cut into wedges.

Ingredients

Servings

Original recipe

2/3 cup butter or margarine -- softened
1/3 cup powdered sugar
3 tablespoons finely chopped crystallized ginger
1 1/3 cups all-purpose flour
2 teaspoons granulated sugar

Shopping list for 16

Instructions

1
Heat oven to 350º.
2
Mix butter, powdered sugar and ginger in large bowl with electric mixer on medium speed, or mix with spoon.
3
Stir in flour.
4
Pat dough into a 9-inch circle on an ungreased cookie sheet.
5
Sprinkle with granulated sugar.
6
Bake about 20 minutes or until golden brown.
7
Cool 10 minutes.
8
Cut into wedges.