Here is an Asian-inspired shortbread cookie nicely spiced with ginger, cinnamon and coriander. And for color, a pinch of turmeric.
Make this cookie even more spicy with a pinch of white pepper if you like. Don't forget to sprinkle with equal parts cinnamon and sugar before and after baking for extra crunch. A dollop of strawberry jam will complement the flavors of this cookie.
I love this cookie with spicy ginger and camomile herbal tea sweetened with Manuka honey at bedtime for a relaxing night's sleep.
These would be a sweet treat for Valentine's Day, something a little out of the ordinary but still made swoonworthy with heart-shaped cookie cutters and lots of flavor.
A couple of notes: This dough must be cold while rolling, so make sure to refrigerate it before getting to work cutting out your shapes. Also, use a floured surface and rolling pin and a small offset spatula to move the cookies from the surface to the cookie sheet.
EASY
Spicy Ginger Shortbread Cookies
1 ½ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon kosher salt
12 tablespoons (1 ½ sticks) unsalted butter, cold, cut into pieces
⅔ cup finely granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon pure lemon extract
1 tablespoon heavy cream, or more if needed
Cinnamon
Granulated sugar
To the bowl of a food processor, add the first six ingredients. Pulse just a few times to mix. Add the butter pieces, sugar and vanilla and lemon extracts. Pulse a few times or just until the mixture holds together.
Add the cream; pulse just until the mixture holds together and forms a ball around the blade. Add more cream if the mixture is too dry. Turn out the dough on a lightly floured surface and knead into a smooth ball. Cut the ball into two and flatten each portion into a disc. Wrap in plastic and refrigerate 1 hour or preferably overnight. The spices will meld and mature overnight.
Preheat the oven to 350 degrees. Line two half-sheet pans with parchment paper.
Remove the two dough discs from the refrigerator. Sprinkle a surface lightly with flour. Roll out each dough disc to ¼-inch thickness. Use a 2 ½- to 3-inch heart-shaped cutter. Place 8 hearts on each cookie sheet. Mix equal parts cinnamon and sugar together. Sprinkle cookies with mixture.
Bake for 8 to 10 minutes or just until lightly golden brown. Sprinkle with more cinnamon and sugar after baking. Repeat with the remaining cookies.
Cool completely before storage.
Makes 24.
Source: Lorraine Fina Stevenski