Chocolate Ginger Shortbread

Makes about 56

2 ounces bittersweet chocolates, chopped
1 cup butter, softened
1/2 cup instant dissolving sugar (also known as fruit/berry sugar or superfine sugar)
1 teaspoon vanilla
2 cups all-purpose flour
1 pinch salt
1 cup chopped crystallized ginger

Preheat oven to 300 F. In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat and let cool. Meanwhile, in bowl, beat butter with sugar until fluffy. Stir in chocolate and vanilla. Add flour and salt; stir until blended. Mix in chopped crystallized ginger. Divide into 4 equal parts and chill 2 hours or until firm. Turn onto lightly floured work surface and roll out to 1/4" thickness. Cut with cookie cutters and place cookies on baking sheets lined with parchment paper. Bake 30 minutes or until firm to the touch. Remove from oven and let cool for 2 minutes, then remove to wire racks to cool completely. Store in an airtight container at room temperature.

Note: We saw this recipe on an episode of Canadian Living Cooks (possibly by Elizabeth Baird).

Reviews of Chocolate Ginger Shortbread:

1-5 of 7 reviews   Next >>

  A cookie baker in texas  Dec 23, 2007
Would make this again.
yea!!!! five stars

  A cookie baker in canada  Dec 13, 2006
Would make this again.
great cookies they were asome five stars

  frank  Dec 8, 2006
Would make this again.
This was wonderful!
Best ever! five stars

  A cookie baker in washington  Dec 1, 2003
Would not make this again.
They were dry. one star

  brittany in Pa  Nov 20, 2003
Would make this again.
this is a good rescipe my family loves them thanks five stars

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