Mark Wrigley's Cardamom-Ginger Shortbread Cookies
from Clayoquot Cuisine , Tofino
Clayoquot Cuisine's Mark Wrigley shares a favourite holiday treat for spreading that christmas cheer:
- 11/2 cup unsalted butter (softened)
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 2 tsp. Grated lemon zest
- 2 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp. Ground cardamom
- 1/4 tsp. Ground ginger (dried-powder)
- 1/2 tsp. salt
In a large bowl, beat butter on med. until smooth and creamy. Slowly add sugar, egg and egg yolk and lemon zest until mixed.
In another medium bowl, stir together flour, baking powder, cardamom, ginger and salt. Slowly add this to the butter mixture on low speed or until thoroughly combined.
Divide the dough into three equal parts, shape each one into flat round and refrigerate for at least 2 hrs.
Pre-heat oven at 375° Sprinkle surface with flour. Roll out one dough round to 18 inch thick, using a 2 1/2 inch round cookie cutter cut shapes out. Place at least one inch apart on an ungreased baking sheet or sheets.
Bake 8-10 min. or until light brown around the edges, cool on rack, and repeat with remaining dough and scraps.
Yield: 4 Dozen
Mark Wrigley can be seen cooking as a guest chef in your own kitchen.
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