Flavors have seasons just like vegetables and fruits do. I’m slowly working through my gingerbread obsession this month. I’ll have to put it aside come the New Year, but that’s ok with me. I get how it works, and I like the twinge of urgency that the short season brings to my favorite tastes. It’s eat it or lose it, so let’s get to it!
This is a subtle gingerbread shortbread with a really wonderful nutmeg glaze. The glaze really makes it. I’ve been so excited by spice glazes and frostings this season. The intense sweet combined with the warm spice is unexpected and lingers on the palate.
Gingerbread is defined by a combination of spices like ginger, cinnamon, cloves and nutmeg, along with the distinctive presence of molasses. It can range from a moist cake, to super spicy dense cookies. I like to take those defining ingredients and use them to bring the essence of gingerbread to other things, like scones, pancakes, and this shortbread. As gingerbreads go, the flavor of this shortbread is comparatively mild. You can also form this dough into a log, chill it, and slice into cookies. But don’t forget to glaze them. It’s the combination that makes this recipe so good.
Ingredients
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1/2 cup confectioner's sugar
- 1/2 tsp ginger
- 1/4 tsp ground cloves
- 1/4 tsp each: cinnamon, cardamom, allspice, nutmeg
- 2 Tbsp molasses
- 1/2 tsp vanilla extract
- 2 cups plus 2 Tbsp all purpose flour
- 1 1/2 cups confectioner's sugar
- milk or cream to thin
- freshly grated nutmeg
Instructions
- Set oven to 350F
- Cream the butter and sugar until fluffy. Beat in the spices, molasses, and vanilla.
- Mix in the flour until a soft dough forms.
- Spread the dough into a 9 inch tart pan with a removable bottom. Use your fingers at first to distribute the dough and then smooth it out evenly with a spreading knife.
- Bake for 35-40 minutes. The shortbread will still be pale in color.
- Make the glaze by mixing the sugar with enough cream or milk to form a spreadable glaze. Add freshly grated nutmeg to taste. I like quite a lot. Start with 1/4 teaspoon and adjust to your liking.
- Let the shortbread cool before glazing.
16 Comments
debby
November 19, 2016 at 6:07 pmI know this recipe was posted 3 years ago but I am crossing my fingers that someone can answer this question for me. Just wondering if this dough can be rolled out and cut out with cookie cutters. Looking for something yummy for a cookie swap.
Sue
November 19, 2016 at 6:17 pmI use my basic shortbread recipe in all kinds of ways, Debby ~ I sometimes bake it in a pan, like this, and other times I roll it out, or even form it into a log and slice and bake. I think that should work fine with this recipe. You might refer to one of my shortbread cookies for instructions ~ http://theviewfromgreatisland.com/?s=shortbread+cookies
debby
November 25, 2016 at 6:42 pmThanks Sue, I am going to give these a trial run this weekend. I ultimately have to bake 7 dozen cookies. I am hoping that I can get at least some of them baked ahead of time and freeze.. Then get them frosted and package for the cookie exchange a day ahead of time.
Have a great weekend!
Faye
November 27, 2014 at 4:59 pmThis looks so yummy! Thinking of making it for a cookie swap. Do these slice cleanly (like in your photos) and does the glaze harden enough to stack? Thanks!
Sue
November 28, 2014 at 6:52 amI believe these did harden enough to stack, Faye! You have to leave them out for a while though. It’s a little tricky because it depends on how thick you make the frosting layer. If you want to stack them I would suggest being extra careful to make a good indent in the cookie with the sugared glass. Another trick is to re-do the indentation with the same glass right as the cookies come out of the oven.
Kate
December 27, 2013 at 10:30 amI just had to tell you how wonderful this was! My whole family enjoyed it, even my picky 2 year old! Easy to make, beautiful, and delicious. Definitely a keeper :)
Dina
December 20, 2013 at 9:10 ami love shortbread. this looks amazing!
Christine
December 19, 2013 at 11:47 pmYou sound a bit nostalgic already;) But, this recipe sounds so perfect….I have only made one gingerbread recipe this holiday season-I need to play catch up!!! I wonder if a white chocolate nutmeg drizzle would be any good…I really wish I could get white chocolate in this corner of the world…
Laura (Tutti Dolci)
December 17, 2013 at 10:29 pmThat nutmeg glaze is perfection!
Susan
December 17, 2013 at 9:09 amI would have never thought of gingerbread shortbread but I am loving the idea. The nutmeg glaze sounds like the perfect topping!
Tricia @ Saving room for dessert
December 17, 2013 at 4:45 amYou get all oooohhhh’s and awwwww’s from me! A beautiful shortbread indeed! Love a glaze and those warm rich spices like nutmeg and cinnamon really speak to me too. Salads can come later :)
grace
December 17, 2013 at 4:02 amthat glaze, sue. oh, that glaze. way to elevate some shortbread!
Katie
December 15, 2013 at 11:13 amI haven’t made any gingerbread yet this season – guess I better get baking! I think I’ll make the cookie version of this – fluted tart pans tend to scare me.
Sue
December 15, 2013 at 12:40 pmI love my tart pans with the removable bottoms, I think they make things so much easier. But these will be just as nice as cookies.
thyme (sarah)
December 15, 2013 at 10:16 amOh, yum. I adore anything with the word “gingerbread” attached to it. This looks delicious!
Rose
December 15, 2013 at 9:31 amYum! This is a keeper. It reminds me so much of my grandmother’s recipe for ginger shortbread with a ginger glaze. And yes, the glaze makes it!