Candied Ginger Shortbread

This cookie melts in your mouth. Seriously! First, you get this buttery and lightly sweet bite then the candied ginger hits for an ever so pleasing punch of flavor. Mm! This recipe is super simple, you can whip it up in 20 minutes. Make these cookies on a lazy Sunday afternoon for your loved ones, pair them with a cup of tea and you have perfection! I just love this recipe, I hope you do too.

Makes 12 cookies, using a 2.5 inch cookie cutter

Ingredients:
½ cup unsalted butter, softened
¼ cup powdered sugar
1 cup all-purpose flour
¼ cup candied ginger

Directions:
1. Pre-heat the oven to 350 degrees F.
2. In a medium-sized bowl, mix the butter, sugar and flour with a wooden spoon until it looks like breadcrumbs (see picture). Flip the contents out onto a work surface and knead by hand until you have a soft ball of dough.
3. Finely chop the candied ginger (measure out a ¼ cup after you’ve chopped it) and knead it into the dough until evenly distributed.
4. Roll the dough out to be a quarter inch thick. If it is sticking to the work surface or rolling pin, lightly flour them.
5. Cut into any shape you like! As you go, continue to put the extra pieces of dough back together and roll them out until you’ve used it all up.
6. Place each shape onto a cookie sheet lined with parchment paper or a silicon baking mat. Give each cookie at least a half inch of space, they’ll expand a bit in the oven.
7. Bake immediately or freeze for 5 minutes if you want the cookie to really hold its shape.
8. Bake for 10-12 minutes, until the bottom edges start to look golden.