Triple Ginger Bars
New for me in 2006...they remind me of shortbread.
1 package SuperMoist white cake mix
1/2 cup butter or margarine, melted
2 large eggs
1/4 cup crystallized ginger, finely chopped
1 Tablespoon ginger root
1 teaspoon ground ginger
2 Tablespoons decorating sugar crystals
Preheat oven to 350º F.
With shortening or cooking spray, grease bottom only of 13" x 9" x 2" pan.
Mix cake mix, butter, and eggs in large bowl with spoon until well blended.
Stir in remaining ingredients except sugar.
Press dough in pan with greased fingers.
Sprinkle with sugar.
Bake 18-23 minutes or until edges are very light golden brown.
Cool completely, about 2 hours.
I found these a bit on the dry side. Next time, I will use a bit more butter, or perhaps melt it first.
I also used only about a teaspoon of ginger root. I had visions of stringy pieces of the root in the cookies, so started out with a lot less. The ginger is not overpowering this way.