Sunday, July 24, 2011

Recipe: Pineapple Ginger Shortbread

Admittedly, this recipe is born of my purchase of some interesting Pineapple Juice Powder at King Arthur Flour (don't miss my Giveaway!!) - you might be able to create a similar flavor by using a little pineapple juice in the mix, and adding a little flour, or by using chopped dried pineapple.  If anyone tries this, please let me know how it goes.  These would also be phenomenal with some crystallized ginger in them.  I didn't have any on hand.

But the pineapple juice powder is really cool.

I also used my pineapple pastry press, and I just love these things.  So so cool.  You could use a small cookie cutter.

Pineapple Ginger Shortbread

1 stick (1/2 c) butter, softened to room temperature
1/4 c sugar
1 Tbsp Pineapple Juice Powder
1 tsp ground ginger (to taste)
1 c flour

Preheat oven to 300 F.  Cream together butter and sugar.  Add in the remaining ingredients.  I like to pulse everything together in a food processor, so as not to over mix.  When you can press the dough together with your fingers, press it into a ball and wrap in plastic wrap.  Chill for about 10-15 minutes.
Don't overmix.  This is good.

Ready to chill

Roll out to about 1/2" thickness.  Cut out into shapes (I like my pineapple shaped pastry press - dip into a mixture of sugar, pineapple juice powder, and ginger in between cookies) and put onto a lined cookie sheet.  Put the pan in the freezer for about 5 minutes (this helps the cookies keep their shape), then bake for 20-25 minutes or until lightly browned.  Enjoy.

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