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Mini Ginger Shortbread with Marmalade Centre

36 to 40 shortbread


Low Sodium Vegetarian

Nutritional Facts Per Serving

0.5 g
7.6 g
0.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 73
  • Fat 4.7 g
    • Saturated   2.9 g
    • + Trans 
  • Cholesterol 15 mg
  • Sodium   49 mg
  • Carbohydrate 7.6 g
    • Fibre   0.2 g
    • Sugars  
  • Protein 0.5 g
    • Vitamin A 4 %
    • Vitamin C 0 %
    • Calcium 0 %
    • Iron 2 %


Preheat the oven to 300 degrees F. Line two large baking sheets with parchment. Beat the butter, sugar and vanilla until very light. Mix in the flour and ginger until well combined. Roll the dougth into 3/4-inch round balls and place, spacing 2-inches apart, on the baking sheets. Flour your finger and make a deep dimple in the centre of each cookie. Fill each dimple with a 1/4 tsp. or so of the marmalade. Chill the cookies in the fridge 20 minutes. Preheat the oven to 300 degrees F. Bake the cookies in the middle of the oven, one tray at a time, 15 to 18 minutes, or until they begin to very lightly brown.

Serving Suggestions

Make these little sweets part of your holiday dessert trays by serving them with other items found in our website recipe collection, such as Callebaut Chocolate-dipped Fruit; Grape and Mascarpone Cheese Tarts; Mini Rumballs; or Lemon Shortbread Squares.

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