Xmas Cookie 4 : Ginger Shortbread

Sejak punya anak tiap natalan sy pasti bikin gingerbread cookies. Gak cuma anak2 yg suka, papahnya pun biasanya sy bekelin 1 toples u/ ditaroh di ruang kerjanya. Tahun ini sy mutusin u/ gak bikin gingerbreadmen yg udah jadi tradisi tiap tahun. Krn masih jatoh hati ama shortbread maka tahun ini sy bikin ginger shortbread-men.

Hasilnya,... nah ini masalah selera aja deh.
Sy sendiri lebih doyan jenis shortbread ini, dibandingkan dgn gingerbread, terutama dari segi rasa. Lebih gurih.
Tapi... kadar lemaknya kemungkinan lebih tinggi krn shortbread komposisi butternya cukup byk :).
Sekedar pembanding, u/ resep gingerbread perbandingan butter dan terigunya 1 : 4 (cup) sedang u/ ginger shortbread ini perbandingannya 1 : 2 (cup). Gimana gak gurih coba?
Untuk resep ini, sy tambahkan 1 oz coklat parut dlm adonan... masih kebayang ama nikmatnya Espresso Delight :D, yg pake coklat spt itu. Enak deh jadinya.

Source : Martha Stewart Living Christmas Cookbook

1 cup unsalted butter, room temperature
2 cups all-purpose flour
3/4 tsp salt
1 tsp ground ginger 1 tsp ground cinnamon Pinch of ground cloves pinch of freshly ground pepper ~sy gak pake
1/2 cup packed dark-brown sugar
1 tsp pure vanilla extract

All purpose flour, for work surface Crystal sugar

1. Sift together flour, salt, ginger, cinnamon, cloves and pepper into a small bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until smooth, 3 to 5 minutes. Add brown sugar, and continue beating until very light and fluffy, about 2 minutes more, scraping down sides of bowl as needed. Beat in vanilla.
2. With mixer on low speed, gradually add flour mixture to butter mixture; beat until just combined and dough sticks together when squeezed.
Form into a flat disk, and wrap in plastic. Chill until firm at least 1 hour.
3. On a lightly floured work surface, roll out dough 1/2 inch thick. Cut out ginger shortbread with a 3-inch cookie cutter and springkle with crystal sugar; place shapes on baking sheets and chill 30 minutes, rotating sheets half-way through. Bake until firm, about 30 minutes. Let cool completely on a wire rack.