Orange Ginger Shortbread Cookies

Orange Ginger Shortbread Cookies

The days are slowly creeping longer and I’m tired by seven. I’m working harder, longer hours. I drove something like 450 miles this weekend, and I’m glad I spent the money on toll roads, parking garages, bottles of wine, and cups of coffee. I’m making my own memories now. I’m paying off bills. I ate bologna sandwiches with my parents the night I came home and we sat and talked for an hour. My dad, with the TV turned loud, and my mom, with her wool socks and iPad on her lap. She checks for deals online and he checks the death toll in a five-car pile-up outside of Pittsburgh.

I don’t fear I’ll be here forever, but I’m taking my time here while I can. I made them cookies before I left, the smallest gesture to say thank you that I could muster. They’re orange and ginger shortbreads. The whole batch was gone by Monday. They were made with love and only the crumbs remain on the cellophane, now crumbled up in the trashbin by the sink.

Orange Ginger Shortbread Cookies

Orange Ginger Shortbread Cookies

Yields 12-14 cookies, depending on shapes used

Ingredients:

  • 1 ¾ cup flour
  • ¼ teaspoon salt
  • 6 tablespoons butter, room temperature
  • ½ cup white sugar, plus more for sprinkling
  • 1 teaspoon vanilla
  • 1 ½ tablespoon orange zest, plus more for sprinkling
  • 1 tablespoon grated ginger
  • 1 tablespoon orange juice

Directions:

  1. Preheat oven to 350*F and line a cookie sheet with parchment paper or oil to prepare
  2. In a medium bowl, sift flour and salt together
  3. Mix butter and sugar in stand mixer, fitted with a paddle attachment, until it is well incorporated but still pretty firm
  4. Add vanilla, orange zest, ginger, and juice
  5. With mixer on a low speed (or, if you prefer to use a wooden spoon, that is perfectly fine), add flour mixture until dough begins to come together
  6. It will be fairly dry but should hold its shape
  7. Dump onto a floured work surface and pat into a disc
  8. Wrap in plastic wrap and chill for 30 minutes in refrigerator
  9. Roll out onto a dusted work surface and cut into shapes that are about 1/3 inch in thickness
  10. Sprinkle with sugar and orange zest
  11. Bake for 20-25 minutes or until brown and crisp around the edges
Orange Ginger Shortbread Cookies
Orange Ginger Shortbread Cookies
Orange Ginger Shortbread Cookies
Orange Ginger Shortbread Cookies
Orange Ginger Shortbread Cookies