Ginger Shortbread Cookies

Ginger Shortbread Cookies

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  • 1 C butter, softened
  • 1 tsp. rum extract
  • ½ C Pioneer® Sugar
  • ½ C whole-wheat pastry flour
  • 1 ½ C unbleached flour
  • 1 tsp. kosher salt
  • 1 tsp. ground ginger
  • 1 C mini semisweet chocolate chips
  • 1 C candied ginger, chopped
  • ½ C white chocolate chips


  1. Lightly grease a 12 x 7-inch glass baking pan; set aside.
  2. In a large bowl cream together butter, rum extract and Pioneer® Sugar. Stir in wheat and unbleached flours, salt and ground ginger until well combined. Stir in chocolate chips and candied ginger. Press batter into prepared pan and smooth out. Refrigerate for one hour.
  3. Preheat oven to 350° F.
  4. Bake shortbread for 30-35 minutes or until edges are just golden. Trim ½-inch from each edge, but leave the dough in the pan. Score the cookies into four columns lengthwise and six rows crosswise. Let cool completely. Remove trimmed edges. Carefully remove cookies and place them onto a cooling rack set over foil.
  5. Place the white chocolate chips into a small microwave-safe bowl and cook on high for 1-2 minutes until melted; stir until smooth. Trim a small corner from a quart-size freezer bag and pour melted white chocolate into the bag. Twist the top and drizzle white chocolate over the cookies. Let set.
**From the Kitchen of: Mary Bilyeu of Ann Arbor, MI.
Ginger Shortbread Cookies
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