Gingerbread Shortbread

Gingerbread Shortbread Gingerbread Shortbread Shortbread wedges are also known as petticoat tails.
Shortbread wedges are also known as petticoat tails.
  • 10 min prep
  • 55 minutes
  • 270 calories
  • $0.20

Ingredients


Makes: 12 cookies
  • To make shortbread:
  • 1 C (250 ml) butter, at room temperature
  • 1 C (250 ml) firmly packed dark brown sugar
  • 1 3/4 C (430 ml) all-purpose flour
  • 1/4 tsp (1.25 ml) salt
  • 2 tsp (10 ml)
  • To make topping:
  • 2 Tbsp (30 ml) icing sugar
  • 1/4 tsp (1.25 ml)

Preparation


 
  • Cream butter and brown sugar until light and fluffy. Add flour, salt and gingerbread spice, beating until dough forms.
  • Press dough into a 9” (23 cm) springform pan or pie plate. Using a fork, crimp edges, then score into 12 'petticoat tail' wedges with a knife. Prick each with a fork in 3 places. Refrigerate for 30 minutes.
  • Preheat oven to 325° F (160° C).
  • Bake for 40–45 minutes. Cool for 15 minutes. Leave shortbread in pan and cut into wedges along the scored lines.
  • Sift icing sugar and Gingerbread Spice together over petticoat tails. Do not remove from pan until completely cooled.
Nutritional Serving Size
Calories 270
Fat 16 g
Saturated Fat 10 g
Transfat 0.5 g
Cholesterol 45 mg
Sodium 170 mg
Carbohydrates 29 g
Fibre 1 g
Sugar 15 g
Protein 2 g