DESSERT RECIPE: Candied Ginger Shortbread Sandwich Cookies
 

1-cup unsalted butter, softened 1/3-cup icing sugar, sifted 2-cups all-purpose flour ¾-tsp baking powder 1-tsp ground ginger ¼-tsp salt 1/3-cup finely chopped walnuts ¼-cup minced crystallized ginger Nutella

Using electric beaters, beat butter with sugar until light and fluffy
In a separate bowl, combine flour, baking powder, ground ginger and salt
Gradually stir flour mixture into butter mixture with a wooden spoon
Stir in walnuts and crystallized ginger
Transfer mixture onto a lightly floured work surface
Shape dough into 2-10” logs
Cover with plastic wrap and refrigerate until firm (2-24 hours – can be frozen for up to 2 months, thaw in fridge before baking)
Preheat oven to 350*F
Slice logs into ¼” thick slices
Place on parchment paper lined cookie sheet approx 2” apart
Bake in centre of oven for 10-15 minutes or until golden
Cool in pan on rack for 5 minutes
Transfer to racks to cool completely (Can freeze at this point)
Spread Nutella on one side of a cookie and top with another for a sandwich cookie

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