Doreen’s Ginger Squares

Name: Doreen’s Ginger Squares
Yield: Makes one 10 x 15 x 1-inch pan, or about thirty-five 2-inch squares
Cuisine: Italian
Ingredients: 2 cups confectioners’ sugar; 3 tablespoons strained lemon juice; ¼ cup finely chopped candied cherries; 2 tablespoons reserved ginger syrup; ¼ cup drained preserved ginger, finely chopped (reserve the drained syrup); 1 large egg; 2½ cups all-purpose flour; 16 tablespoons (2 sticks) unsalted butter; 1 cup sugar; 2 teaspoons baking powder; 2 tablespoons ground ginger

Preparation info

Makes one 10 x 15 x 1 inch pan, or about
thirty-five
2-inch squares

Difficulty
Easy

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

This recipe is a wonderful South African import from my friend Kyra Effren in Dallas. Doreen was Kyra’s mother’s best friend, who died unexpectedly soon after passing the recipe on to Kyra. So thanks to Kyra, the recipe wasn’t lost.

You’ll need some ginger preserved in syrup to make this recipe. See Sources for mail-order

Ingredients

Europe
Africa
Italy
South Africa
Dallas
Dessert
Mediterranean
Vegetarian
Cookies

Ingredients

Method