I first spied this recipe back in December in the Toronto Star’s annual Advent calendar cookie recipe. I tested it out, ate most of the cookies and then felt the need to share it on my blog, but I never got around to it. It is now two months later (I can’t believe it’s February already!) and I finally got the my act together and will be sharing the recipe.
Now usually people eat a lot of shortbread during the holidays, but I say throw that idea out the window and enjoy it year round. In fact, this cookie is so simple that I will probably make it very often- on snow days, long weekends, or even for dessert when I have guests over. I must warn you though, these cookies are HIGHLY addictive and you will definitely have to hide the cookie tin from yourself if you want to keep your waistline in check!
Candied Ginger and Chocolate Shortbread
1 1/2 cups all-purpose flour
1/4 cup corn starch, sifted
1/8 tsp kosher salt
1/2 cups dark chocolate chips
1/4 cup candied ginger, finely chopped
1 cup unsalted butter, softened
1/4 cup icing sugar
In a bowl, mix together the flour, corn starch, salt, dark chocolate and ginger.
In a separate bowl, using a mixer on low, beat butter and sugar until fluffy. Add in the flour mixture with a spoon until just combined.
Pat down the dough into a block. Cover it with plastic wrap and refrigerate for 2 hours or overnight.
Line a cookie sheet with parchment. Gently smooth out the dough with your fingers. Cut off tiny squares or rectangles and place them on the baking sheet.
Bake the cookies in a preheated 325 degrees oven until the edges are a light golden brown, 15-18 minutes. Remove from heat and let sit for 5 minutes.