Butter Olive Oil, Almond Oil, Cranberry Pear Balsamic Chewy Ginger Walnut Shortbread

Ingredients

1 1/2 Cups sugar, divided
6 Tablespoons Coronado Taste of Oils Butter Olive Oil
3 Tablespoons Coronado Taste of Oils Almond Oil
2 eggs
1 Teaspoon Coronado Taste of Oils Cranberry Pear Balsamic
1 1⁄2 Cups all-purpose flour*
1⁄2 Teaspoon salt
3 Tablespoons Candied Ginger pieces
1⁄4 cup chopped walnuts
*Almond “flour” may be substituted for a gluten-free alternative

Directions:

Preheat oven to 350°. In a large bowl, stir the oils into 1 1⁄4 cups sugar.
Beat in the eggs, one at a time until incorporated.

Sift the flour and salt into the bowl and mix until just combined.

Chop the ginger with 1/8 cup of sugar. (This prevents it from sticking to the knife).

Add to batter, stir and pour into prepared skillet**.

Top with nuts and last bit of sugar, and bake 30-35 minutes until GBD (Golden Brown & Delicious!) and a toothpick inserted into the center comes out clean. Allow to cool completely (if you can wait that long) and lift out using foil.

Cut into wedges and serve.
**Special items needed: 10 inch cast iron skillet lined with foil over-hanging the sides and sprayed with non-stick spray.

Or, use non-stick foil.