by Tish Boyle
from The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime
(John Wiley & Sons, 2002)
Makes about 12 cookies
Lemon and ginger are a personal favorite flavor combination of mine. The lemon glaze with bits of lemon zest speckling the top makes for a pretty presentation. Shortbread itself is a perfect neutral base for incorporating powerful flavors, particularly ginger. Leite’s Culinaria readers will need something pungent if they’re going to go for it, which is why I use ginger powder and bits of crystallized ginger. It’s sharp, so you get little bursts of flavor on the tongue, while the lemon rounds out the taste and gives a smooth finish. — Tish Boyle
For the lemon glaze
1 cup confectioners’ sugar, sifted
1 tablespoon unsalted butter, softened
3 tablespoons heavy cream
1 teaspoon finely grated lemon zest
Pinch of salt
For the shortbread
3/4 cup all-purpose flour
1/2 cup cake flour (not self-rising)
9 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 teaspoons finely grated lemon zest
1/4 cup finely chopped crystallized ginger
Make the glaze
1. In the bowl of an electric mixer, using the paddle attachment, beat the confectioners’ sugar, butter, heavy cream, lemon zest, and salt at medium speed just until combined, about 30 seconds. Cover the surface of the glaze with plastic wrap and set aside at room temperature until ready to use.
Make the shortbread
1. Position a rack in the lower third of the oven and preheat the oven to 300°F (150°C). Have a 9-inch round cake pan at hand.
2. Sift the flours together into a medium bowl. Gently whisk to combine; and set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter, sugar, ground ginger, salt, and lemon zest at medium-low speed until well blended (don’t overheat; you don’t want to incorporate a lot of air). Add the crystallized ginger and mix until blended. At low speed, add the flour in three additions, mixing just until the dough starts to come together and is no longer crumbly.
4. Press the dough evenly and firmly into the cake pan. Press the back of the tines of a fork all around the edges. Bake the shortbread for 35 to 40 minutes, until it is just barely colored a creamy beige; don’t let it brown. Place the pan on a wire rack and let cool for 10 minutes.
Glaze the shortbread
1. Remove the shortbread round from the pan and, using a sharp knife, cut it into 12 wedges. Spread a generous amount of the glaze onto each wedge, letting it drip over the sides. Transfer the triangles to the wire rack and cool completely. Store in an airtight container at room temperature for up to 3 days.
Recipe © 2002 Tish Boyle. All rights reserved.