Gingerbread Shortbread Cookies
dough chilling time
3-inch ring cutter, 3 inch cookie stamp, parchment paper
soft unsalted butter
black treacle syrup
(or sub molasses)
(or sub light corn syrup)
Cream together the butter and sugar until smooth, then add in the treacle, golden syrup and vanilla.
Add in the flour, ginger, cinnamon and salt and mix into a smooth dough.
Roll out dough between layers of parchment to 1/4-inch thick on a cookie sheet and refrigerate on the sheet for 30 minutes.
While dough is chilling, preheat the oven to 375F.
Use a 3-inch round cutter to cut out circles of dough and use a cookie press to imprint a design.
Bake cookies for approximately 18 minutes or until firm and lightly browned at the edges.
Cool completely on the pan.
Repeat with any remaining dough.
From the kitchen of palatablepastime.com