Ginger shortbread from Make It Ahead: A Barefoot Contessa Cookbook (page 230) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MissKoo on April 09, 2021

    Made these for a cookbook group session focused on desserts from any Ina cookbook. I used Ginger People crystallized ginger chips because I was in a hurry, but think getting softer, more luxuriant crystallized ginger from the bulk foods section of my grocery store and cutting it up (as I normally do) would have yielded a more gingery and less crunchy result. The flavor is nice and these would be good broken up and served with vanilla ice cream and fresh summer berries, or peaches/nectarines. Not my favorite though. Still prefer Alice Medrich's Screaming Ginger Cookies (I up the amount of ground ginger and add ground cloves). Best ever. If I make this shortbread again, I would make them smaller, cook for shorter time. It's a very big, very rich cookie.

  • mharriman on May 12, 2018

    I’m not thrilled with the results. I followed the baking instructions, set the temp at 350, and set the timer for the shortest amount of time suggested- 20 minutes. That was too hot and too long as more than half the cookies were over baked and too brown... and I wished I had checked at 12 minutes. My other shortbread recipes call for a cooler oven temp ( James Beard’s Theory and Practice calls for 300 degrees) or shorter bake time (Sally’s Cookie Addiction calls for 12-14 minutes). The crystallized ginger in this recipe adds a nice flavor (and a splurge at the grocery store) but the bake time and/or bake temperature definitely need tweaking on this recipe.

  • anya_sf on June 24, 2017

    I just made 1/3 recipe because I don't usually care for crystallized ginger, but I'm on a quest to make every BC recipe, so I had to try these. My cookies were smaller (2") and I guess I rolled them a bit thinner because I got 18 cookies. I baked them for 18 minutes and some were a bit more brown than desired, but still OK. I should have rotated the pan halfway through. They were actually pretty good - just not my favorite type of shortbread. If you like crystallized ginger, I recommend trying them.

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