Friends of ours had a holiday party and asked that all of their guests bring triangle-shaped foods. Everyone's first thought is always phyllo dough triangles, but I wanted to do something different. I found this recipe after googling for "triangle recipe": Double Ginger Shortbread Triangles, and I sprinkled a little red sugar on the white chocolate tips to make them look more festive. They were a hit and I would definitely make them again.
Double Ginger Shorbread Triangles with White Chocolate and Red Sugar Sprinkles
2 sticks (1 cup) unsalted butter, softened
1 cup confectioners’ sugar
1 Tbsp ground ginger
1 T bsp vanilla extract
1/2 tsp salt
2 cups all-purpose flour
1/3 cup crystallized ginger, finely diced
1 ounce of white chocolate, melted according to package directions (I used white chocolate chips)
crystallized ginger, cut into thin strips
Heat oven to 325°F. Line a 15 1/2 x 10 1/2 x 1-in. jelly roll pan with parchment paper. Beat butter, sugar, ground ginger, vanilla and salt in a large bowl with mixer on medium speed until creamy. On low, beat in flour just until blended. Press evenly with floured fingers over bottom of prepared pan. With a knife, cut dough lengthwise into 4 equal strips, then crosswise into 4 equal strips, making 16 rectangles. Cut each rectangle in half diagonally. Prick each triangle several times with a fork. Bake a half an hour or until shortbread looks dry and pale gold. Cool in pan on a wire rack 5 minutes; recut cookies while still warm. Cool completely in pan before decorating. To decorate: Dip short sides of each triangle into melted white chocolate, or spread melted chocolate on triangles. Decorate with a few strips of ginger. Refrigerate to set chocolate.