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Ginger Pine Nut Shortbread
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Makes about 24
3/4 cup confectioners sugar
1/3 cup crystallized ginger
1/2 teaspoon salt
2-1/4 cups all-purpose flour
1 cup chilled unsalted butter, cut into cubes
6 tablespoons pine nuts, toasted
Pre-heat oven to 350 F.
Coat two 9-inch-round baking pans with nonstick cooking spray. Combine sugar, ginger and salt in food processor; process 10 seconds or until until ginger is finely chopped. Add flour; pulse until butter is finely chopped, then process until mixture comes together. Pat the mixture into prepared pans, dividing evenly. Press evenly into the pans using a glass with a flat bottom; surface should be compact and level. Sprinkle the pine nuts over the dough and lightly press them into the dough. Bake 20 to 25 minutes or until golden. Cool in the pan on a wire rack for 10 minutes, then while still warm, cut each round into 12 wedges. Cool completely on the rack; gently remove from pan.
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