Shortbread cookies studded with candied ginger are my new favorite cookie.  I encountered these about a month ago, and finally took a stab at making some of my own.  Shortbread, by buttery nature, is less sweet then your average cookie and the spicy sweetness of the candied ginger strikes a lovely balance for those that prefer their sweets subtle.  This is a small batch recipe that only makes about 2 dozen little cookies, a perfect amount to complement this week’s afternoon tea in my opinion, but feel free to double the recipe.  The dough will also keep well in the refrigerator for a few days, or even the freezer for a couple of weeks if tightly sealed, if you do not want to bake it all right away.

Ingredients:

• 1/2 cup Butter (room temp)
• 1/3 cup Powdered Sugar
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 1 cup Flour
• 1 tbsp Milk or Brandy
• 1/2 cup sliced Candied Ginger

Directions:

1. Beat together the butter and powdered sugar until light and fluffy.
2. Add in the vanilla and salt, if needed.
3. Beat in the flour until the dough begins to come together in pea sized clumps.
4. Stir in the ginger.
5. Beat in the milk until the dough comes together.
6. Place the dough on a piece of parchment paper, and use the parchment to mold the dough into a long squared log.
7. Chill the dough in the refrigerator for a couple of hours or overnight. If you are leaving your dough overnight, make sure that the dough is properly sealed to keep it from drying out.
8. 20 minutes before baking, preheat the oven to 325 F (~163 C).
9. With a sharp knife, slice the dough log at ~1/4 inch intervals.
10. Place the cookies on greased or parchment lined baking sheets.  Poke with fork (optional).
11. Bake for ~18 minutes.