It is that time of the year, when the temperature dances around the upper 30s, leaves fall from trees and snow lands upon us. Last week there was a 6-foot snowstorm in Buffalo. Yes, no kidding. It snowed 6 feet. Buffalo is my hometown in America. This is the place where I settled when I first came to the United States and stayed for three years. I made a lot of memories and new friends that are still there. Here is one picture my friend Hershi shared on her facebook wall. You can see how severe the storm was.
This is my favorite time of the year because there are decorations everywhere, including the office. Holiday potlucks and parties are happening. People are bringing cookies, desserts, chocolates and dressing up in red party sweaters. In between working hours we are participating in volunteer work. The festive season is everywhere. M and I are preparing for the festivals too. We are visiting his family next week to celebrate Thanksgiving. After that, we are leaving for India for two weeks. This is his first trip to Kolkata and mine in four years. We are both very excited.
During festive season, I always bake. I make cakes during Christmas and cookies/biscotti every other week. But I do not eat all of them because they are made with refined flour and sugar, which I try to avoid. I try a few, but my husband loves and eats them all. If I make a lot, I get a chance to bring the extras to my wonderful colleagues and share the celebration with them. Some of them are amazing bakers and they frequently bring their delicious pies, cakes or other confections. We all gain a couple of pounds by end of the year.
Last year I only baked chocolate chip cookies. I tried making a few biscotti but never made shortbread cookies. So this year, when I found this recipe on Saveur, I did not think twice about saving and making it for holidays. This cookie has spikes of ginger and a kick of Indian spices, which is why I love it more than anything. Try this spicy ginger shortbread cookies and share the love with your near and dear ones. Stay warm and stay safe!!
Recipe for Spicy Ginger Shortbread Cookies
The recipe is adapted from saveur.
1. In a bowl whisk flour, spices and salt.
2. Using stand mixer, beat butter, sugar and lemon extract until fluffy.
3. With the motor running, slowly add flour mixture until dough comes together.
4. Divide dough into two balls and flatten into shape of patties. Wrap in plastic wrap and chill for 45 minutes to overnight.
[Note: If you chill overnight like me, thaw it for 15 minutes before preparing]
5. Preheat oven to 350.
6. Roll dough 1/4 inches thick on a lightly floured surface.
7. Cut them into shapes using a cookie cutter.
8. Place them on parchment lined baking sheets and bake for 10 minutes. Then rotate the pan at 180 degrees and bake for 7-8 minutes more until edges are golden brown.
[Be careful about the temperature and keep eye cookies, otherwise you’ll have burnt cookies.]
Cool it completely before storing in jars.
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