Scottish Ginger Shortbread
This shortbread with candied ginger is delicate and buttery with a bit of zip.
1 pound butter, room temperature
1 cup confectioner’s sugar
1 tablespoon cornstarch
4 cups all-purpose flour
1/3 cup candied ginger, chopped finely
Preheat oven to 310 F. In a large mixing bowl, mix butter, sugar, and cornstarch. Add flour and mix by hand until a coarse mixture forms; add ginger. Knead dough well. Chill for 15 minutes and roll out to 1/4-inch thickness and cut out shapes with assorted cookie cutters. Prick dough all over with a fork.
Bake for 25 to 30 minutes until lightly browned. Remove shortbread to racks and cool completely.
Store shortbread in a tightly covered container for up to 1 week or freeze for 2 to 3 months.
Tip: For plain shortbread omit the ginger.
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