Crisp, buttery, and slightly salty, these ginger shortbread cookies are a dream—to make, to gift, and to eat. The slice-and-bake logs help you crank out lots of Christmas cookies with ease. From Gourmet magazine heritage, November 1991, “Gember Koekjes.”
Ginger Shortbread Triangles
makes 6 dozen cookies; adapted from Gourmet magazine, November 1991
- 1½ cups unsalted butter, room temperature Land of Lakes, 365, or Challenge (regular butter around 80% butterfat, not high like Kerrygold or Plugra)
- 1 cup light brown sugar, firmly packed
- 1 cup crystallized ginger, chopped larger pieces in Coop bulk bins taste better than commercially packaged ginger pieces
- 3½ cups all-purpose flour Wheat Montana blue bag
- 1 teaspoon salt good tasting like sea salt or fleur de sel
Cream butter and sugar using an electric mixer with paddle. Sprinkle in the salt, add the flour, and mix to combine. Mix in the ginger pieces.
Lay three sheets of wax paper or parchment paper (each a bit bigger than 12 inches) on counter. Divvy the dough between the three sheets and form each into a foot-long roll, using the paper to help you. Press the log into a triangle shape using a wide ruler or other flat surface such as a sheet pan or long spatula. (The counter surface provides one flat edge, the ruler the second, then turn the dough onto the third side, letting the counter flatten it. Do this a few times to get very flat surface of your triangle log.)
Leave the paper wrapped around the dough rolls, place them on a small sheet pan to keep them flat, and refrigerate until firm, at least 1 hour or up to 3 days.
Preheat oven to 350° F. Line cookie sheet pan with a sheet of baking parchment or Silpat liner. Slice the triangle rolls into ¼-inch cookies and place on baking sheet, leaving about a half-inch between the cookies (they spread a bit, but not too much). Bake 15–18 minutes until lightly browned. Cool on the pan a couple minutes then transfer to a cooling rack.