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Gingerbread Shortbread

Gingerbread Shortbread
  • 1 hour
  • 12 cookies
  • $0.20/serving

Shortbread wedges are also known as petticoat tails.

Ingredients

SHORTBREAD

1 cup butter, at room temperature
1 cup firmly packed dark brown sugar
1 3⁄4 cups all-purpose flour
1⁄4 tsp salt
2 tsp Gingerbread Spices

TOPPING

2 tbsp icing sugar
1⁄4 tsp Gingerbread Spices

Preparation

  1. Cream butter and brown sugar until light and fluffy. Add flour, salt and gingerbread spice, beating until dough forms.
  2. Press dough into a 9” springform pan or pie plate. Using a fork, crimp edges, then score into 12 'petticoat tail' wedges with a knife. Prick each with a fork in 3 places. Refrigerate for 30 minutes.
  3. Preheat oven to 325° F (160° C).
  4. Bake for 40–45 minutes. Cool for 15 minutes. Leave shortbread in pan and cut into wedges along the scored lines.
  5. Sift icing sugar and Gingerbread Spice together over petticoat tails. Do not remove from pan until completely cooled.

Nutritional Information

Per serving: Calories 270, Fat 16 g (Saturated 10 g, Trans 0.5 g), Cholesterol 45 mg, Sodium 170 mg, Carbohydrate 29 g (Fibre 1 g, Sugars 15 g), Protein 2 g.