Ginger Pignoli Shortbread

Makes: 24 cookies at 14o each. Prep Time: 10 minutes. Bake: at 350 degrees for 20 to 25 minutes.

Ginger Pignoli Shortbread
Yield: 24 cookies Prep 10 mins Bake 350°F 20 mins to 25 mins


  • 3/4 cup confectioners sugar
  • 1/3 cup crystallized ginger
  • 1/2 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 1 cup (2 sticks) chilled unsalted butter, cut into pats
  • 6 tablespoons pine nuts (pignoli)

Make It

1. Heat oven to 350 degrees F. Coat two 9-inch-round baking pans with cooking spray.

2. Combine sugar, ginger and salt in food processor. Whirl until ginger is finely chopped, 10 seconds. Add flour. Whirl until combined. Add butter. Pulse until butter is finely chopped. Whirl until mixture comes together.

3. Crumble mixture into prepared pans, dividing evenly. Press evenly over bottoms using glass with flat bottom or aluminum measuring cup to compact and level. Sprinkle nuts over dough in pans; lightly pat nuts into dough.

4. Bake in 350 degrees F oven 20 to 25 minutes, until golden. Cool in pans on racks 10 minutes. While still warm, cut each round into 12 wedges. Cool completely on rack. Store wedges in airtight container at room temperature for up to 2 weeks.

Nutrition Facts

Amount Per Serving: cal. (kcal): 143, Fat, total (g): 9, chol. (mg): 21, sat. fat (g): 5, carb. (g): 14, fiber (g): , pro. (g): 2, sodium (mg): 51, Percent Daily Values are based on a 2,000 calorie diet.