Ginger Shortbread – As Delicious as It Sounds

Cook's Illustrated has inspired me again despite the missteps of late.  This go-round, I made a ginger shortbread, which was an online variation to the "best shortbread" from the Nov. 2009 issue.  The variations I made to this recipe were simply to correct for my lack of proper baking accessories.  First, I substituted a hand mixer for using a stand mixer with paddle attachment, so had a little bit of nervousness about whether I would know when the dough was "ready" but after blending the ingredients for slightly longer than called for in the recipe, I think I achieved the proper texture.  Second, I messed up the forming of the dough by using a springform pan that was open instead of closed, so later when the recipe said to "open" the collar, I couldn't really make that adjustment.  Third, I didn't have a biscuit cutter, so instead to remove a center circle from the shortbread, I used what I thought would be an appropriate substitute – a Storm Trooper cookie cutter.  Maybe not the best idea (that cookie was pretty overbaked as it was smaller than a 2-inch diameter), but it seemed to be fine at the time.  Finally, because the cookie cutter is not oven safe, I did not put it back in the middle of the cookie dough during baking, so the consistency was probably off from both the lack of a middle holder and from not opening the springform collar.  (Oh, and when I propped the oven door open with a wooden spatula, when I removed the spatula, of course it fell into the oven door so the door had to be disassembled to retrieve it.)

Regardless of these technique changes though, the shortbread turned out pretty well despite potential overbaking.  The shortbread was generally pretty moist (particularly in the middle – the edges near the springform collar were noticeably drier), and the flavor was really outstanding with the crystallized ginger of course being the star.  I look forward to making this recipe again!