Shortbread-Candied Ginger Cookies

 I love both shortbread and ginger.  This recipe is perfect to go along with tea or coffee.  They have just the right amount of sweetness and the ginger bits are delicious!  I'm a huge fan of using parchment paper to both roll out my cookies as well as bake on the parchment.  It just makes baking easier!  Enjoy.

Shortbread-Candied Ginger Cookies

1 cup butter, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 1/4 cups all purpose flour
3 Tablespoons minced crystallized ginger
1/8 teaspoon salt

Preheat oven to 275 F.

Beat softened butter until creamy, gradually adding the sugar, beat well then stir in vanilla.

Stir together the flour, ginger and salt and gradually add to the butter mixture.  Beat at low speed until blended after each addition.

Lightly flour a piece of parchment paper and place dough on the surface (dough will be quite soft).  Roll out to 1/4"thick (I use parchment on top, too).  Cut out with a square 2" cookie cutter, placing each cut side by side.  Place on cookie sheet lined with parchment.  Re-roll scraps. 

Bake for 40 minutes until lightly browned on bottom.  Cool on cookie rack.  You should refrigerate 2nd batch until ready to bake. 
Makes 2 - 2 1/2 dozen cookies.  They freeze well.