Candied Ginger Shortbread
1 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 teaspoon ground ginger
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped candied ginger
Cream butter, sugar and ground ginger until fluffy. Stir in flour and salt. Beat until just
combined; beat in candied ginger. Divide dough in half. Roll out each half between sheets of wax paper to 1/4-inch thick. Freeze on banking sheets for 10 to 15 minutes or until very firm. Pre-heat oven to 300 F. One at a time, take pan from freezer and remove top sheet of wax paper. Cut out with heart or other shape cutter and place 2 inches apart on the baking sheet. Bake 25 to 30 minutes or until pale golden. Cool on wire racks. Gather scraps, reroll dough & make more cookies in same manner. When cool completely, sift with confectioners' sugar. Will keep 5 days airtight container.
Yield depends on how large your cookie cutters are.
Adapted from a recipe found in the June 1992 issue of Gourmet Magazine.
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