Ginger Shortbread

Martha Stewart's recipe for ginger shortbread is a perfect gift for those who like their sweets with a little kick. Too spicy for my tastes... I made this shortbread with my sister, Liddy, in mind. She recommends serving it with a good, strong cup of coffee.

Ginger Shortbread

1 cup unsalted butter, room temperature
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup granulated sugar
2 teaspoons ground ginger
1/2 teaspoon white pepper
3/4 cup crystallized ginger, chopped
1 tablespoon sanding or granulated sugar

Preheat oven to 325 degrees. Butter a 8 1/2-inch round cake or springform pan. Sift together flour, salt, ginger and white pepper.

Using a stand mixer, cream the butter until fluffy, approximately 3 to 5 minutes. Add sugar and continue to beat until mixture is very light in color, about 2 minutes. Scrape down sides if necessary. Stir in 1/2 cup crystallized ginger.

Slowly add flour mixture. Beat on low until the dough is just incorporated.

Pat dough into prepared pan and prick evenly with a fork. Sprinkle top with remaining 1/4 cup crystallized ginger and tablespoon of sugar.

Bake until firm and beginning to color, approximately 30 to 35 minutes. Cool completely before cutting into wedges.