Shortbread Recipe

Ginger Shortbread

• 2 C. all-purpose flour
• 1 C. dark brown sugar
• 2 T. ground ginger
• 1 t. baking soda
• 1 pinch salt
• 1 C. butter, softened
• 2 T. crystallized ginger, finely chopped (optional)

Preheat oven to 325° F. Lightly butter and flour two 9-inch round cake pans. In a large bowl, toss together the flour, sugar, ginger, soda and salt. Blend in butter with your fingers or a pastry blender until mixture forms fine crumbs. If desired, add crystallized ginger. Press mixture into the two prepared pans to form a smooth, even layer. Prick surface all over lightly with a fork. Bake in a preheated oven for 40 to 45 minutes until edges are lightly browned. Let cool in the pan for 5 minutes, then cut into narrow wedges and cool on racks. Store in an airtight container. Serve topped with summer fruits such as berries, rhubarb compote or peaches, and add a topping of lightly sweetened whipped cream or yogurt. Makes 32 wedges.

Halvah Shortbread

Recipe By : Sunday at Moosewood Restaurant

• 3/4 cup butter -- softened
• 1/2 cup tahini
• pinch salt
• 1 1/4 cups brown sugar
• 2 cups pastry flour -- unbleached
• 1/2 cup toasted almonds -- or pecans (chopped or ground)
• a few pecan or walnut halves