Since I love shortbread, this recipe is very special to me and I typically only make it during the holidays. It is the ultimate in shortbread that includes a crystallized ginger filling that is sandwiched in between shortbread that includes the ginger in the batter as well. You can also merely top single layers of the shortbread with the ginger frosting since the sandwiched cookie is extremely rich and is something that is more appropriate for a special occasion.

Ingredients

24 serv.

Ingredients for the shortbread
sifted all-purpose flour2 cups
sugar↗6 tablespoons
cornstarch↗2 tablespoons
ground ginger↗1⁄2 teaspoon
butter↗3⁄4 cup
finely chopped crystallized ginger1⁄2 cup
Ingredients for the ginger filling
butter↗1⁄4 cup
vanilla extract↗1 teaspoon
confectioners' sugar↗2 cups
milk↗1 tablespoon
grated crystallized ginger2 tablespoons

Step-by-step instructions

1
Sift flour, sugar, cornstarch, and ground ginger into a bowl.
2
Cut in butter until mixture becomes a soft dough (requires working beyond the stage when particles are the size of rice kernals).
3
Mix in crystallized ginger. Shape dough into a ball. Knead lightly with fingertips until mixture holds together. Roll into tubular shape and place in cookie press or just slice into 1/8 inch slices. Place on ungreased cookie sheet. Bake at 350 degrees for 12 minures. Cool. Spread ginger filling over the bottom of half the cookies. Cover with remaining cookies.
4
Ginger Filling; Cream 1/4 C butter and 1 t vanilla extract. Add 2 C confectioner's sugar gradually, beating until fluffy. Stir in 2 T grated crystallized ginger.

Source: food.com

Original recipe ↗

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