Buttery Crystallized Ginger Shortbread Hearts

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Organic Valley's European Style Butter shines through in this simple yet scrumptious twist on an old Scottish favorite.


  • 1 cup Organic Valley European-style Cultured Butter, softened
  • 12 cup light brown sugar, firmly packed
  • 12 teaspoon ground ginger
  • 2 cups all-purpose flour
  • 14 teaspoon sea salt
  • 14 teaspoon vanilla extract
  • 34 cup finely chopped candied ginger root


Preheat oven to 300 degrees.

In a large mixing bowl cream together (with an electric mixer) the butter, brown sugar, and ground ginger until the mixture is light and fluffy. Add the flour and sea salt. Blend the dough until it is just combined. Mix in the vanilla extract and chopped crystallized ginger.

Divide the dough in equal parts, roll out each half 1/4 inch thick between sheets of wax paper. Freeze the dough on baking sheets for 10 to 15 minutes, or until it is very firm.

Working with half the dough at a time, remove the top sheets of wax paper and cut out cookies with a 2 1/4-inch heart-shaped cutter.
Please note: the dough should be chilled enough that the cookies retain their shape.

Arrange the cookies 2 inches apart on large baking sheets. Place baking sheet in the middle of the oven, and bake for 20 minutes, or until they are pale golden, and transfer them to a cooling rack. Let the cookies cool completely and decorate them as you wish.


Shortbread Hearts will keep in an airtight container for 5 days.

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