Holiday Joy

Gingerbread Shortbread These crisp and flavorful cookies are simple to make, yet delicious enough for Santa. Enjoy with a cup of hot cocoa this holiday season. Recipe from Bakes by Brown Sugar.

INGREDIENTS ½ cup Granulated Sugar 1 cup unsalted Butter (2 sticks) ½ tsp Kosher Salt 2 tsp ground Ginger 1 tsp ground Cinnamon ¼ tsp ground Cloves

¼ tsp ground Nutmeg 2 ½ cups Bob’s Red Mill® Unbleached White All Purpose Flour ¼ cup Turbinado Sugar

INSTRUCTIONS • Place sugar, butter, salt and spices in the bowl of a stand mixer with the paddle attachment. Mix on medium speed until the mixture is smooth, about 2 minutes. • Stop mixer, scrape down the sides of the bowl. Add flour on low and mix until just combined. Dough will be crumbly at this point. Increase speed to medium and mix until dough has completely come together. • Place dough on a lightly floured surface, or on a large piece of parchment paper or Silpat. Shape the dough into a rectangle with hands and lightly flour the top, just enough to keep the rolling pin from sticking. • Roll the dough ½ inch thick and cut with a 2-inch square cookie cutter. Place the cookies-on a parchment-lined baking sheet about ½ inch apart. Prick each cookie in the center with a fork to ensure steam is released during baking and to keep cookies flat.

• Chill unbaked cookies for at least 20 minutes.

• Preheat the oven to 300°F. Press the top of each cookie into the turbina do sugar and place the cookies 1 ½ inches apart on the prepared baking sheet.

• Bake for 20–25 minutes, until the bottoms are lightly golden brown.

• Allow to cool for about 5 minutes on the baking sheet, before moving them to a wire rack to cool completely. Makes 20 cookies.

BOB’S RED MILL E-BOOK | HOLIDAY JOY: DELICIOUS TREATS TO SHARE WITH FAMILY & FRIENDS