Fudgy Ginger Shortbread

Fudgy Ginger Shortbread (Adapted from Land O Lakes)

For the dough

1 1/2 cups all-purpose flour
1/3 cup Dutch-process cocoa powder, sifted
1/4 cup finely chopped crystallized ginger
1/2 teaspoon salt
16 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla

For the glaze

1 cup confectioners' sugar
1 teaspoon vanilla
1 to 2 tablespoons of water

To make the dough

Preheat oven to 325

In a medium bowl, whisk together flour, cocoa, crystallized ginger and salt until well combined.

In a large mixing bowl, beat together butter and sugar until creamy. Mix in vanilla. Add the dry ingredients and mix just until combined - be sure to scrape the bowl often.

Divide the dough in half - place each piece into the bottom of a 9" round baking pan lined with foil and press to form an even layer. Prick the top of the dough all over with a fork.

Bake until the shortbread is firm and set, about 22 to 25 minutes - the center should still be a little soft. Remove and let cool for 10 minutes - using the sides of the foil, carefully lift out the rounds of shortbread. Cut each round into 16 wedges - let cool completely.

To make the glaze

In a small bowl, stir together confectioners' sugar, vanilla and enough water to make a glaze that will drizzle easily. Evenly drizzle each wedge with the glaze.

Makes 32 wedges.

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