Ginger Chocolate Shortbread Cookies With Walnuts
Crystalized ginger makes this cookie extra special.
Equipment
Tart pan
Ingredients
- 1 cup all-purpose flour
- 2 tbsp cornstarch plus 2 tsps
- ¼ tsp salt
- ½ cup unsalted butter at room temp
- ⅓ cup granulated sugar
- ¾ tsp vanilla extract
- ½ cup walnuts chopped
- ½ cup semisweet chocolate chips
- 3 tbsp crystalized ginger chopped
Instructions
- Pre-heat oven to 350°
- Prepare an 8-inch tart pan with nonstick spray
- In a bowl, mix together the flour, cornstarch, and salt.
- In the bowl of an electric mixer, add the butter, sugar, and vanilla and mix on high speed until light and fluffy.
- Reduce speed and add the flour mixture, mixing just until the dough comes together
- Mix in the walnuts, chocolate chips, and ginger.
- Press the dough into the tart pan. Crimp the outer edge of the dough with a fork.
- Before placing in the oven, cut the dough into 12 wedges and pierce each wedge 3 times with a fork
- Bake for 30 minutes or until the edges begin to turn golden brown
- Let cool completely in the tart pan.
- Run a knife along each wedge and remove from pan.
Nutrition
Calories: 213kcalCarbohydrates: 21gProtein: 2gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 21mgSodium: 51mgPotassium: 67mgFiber: 2gSugar: 11gVitamin A: 241IUVitamin C: 0.1mgCalcium: 19mgIron: 1mg
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