Ginger Shortbread

I was touched when my boss asked me to bake cookies for her to take to a holiday cookie swap party. I decided on a shortbread cookie with a twist and had a great time baking dozens of buttery rich snowflake shaped Ginger Shortbread cookies. Unfortunately, at the last minute the party was canceled. The cookies did not go to waste however; they were donated to the members of the Chappaqua police department, definitely deserving recipients. 

                                                               Ginger Shortbread 
                                                                     courtesy of
                                                                     Ina Garten 

Ingredients
3/4 pound (3 sticks) unsalted butter,
   at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon kosher salt
3/4 cup minced crystallized ginger
   (not in syrup)

Directions
Preheat the oven to 350° F.

In a bowl of an electric mixture fitted with the paddle attachement, mix the butter and 1 cup of sugar on medium-low speed, just until they are combined. (Don't whip!) Add the vanilla and 2 teaspoons of water and mix until combined. In a medium bowl, sift together the flour and salt. With the mixture on low, slowly add the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture to the butter mixture and mix together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 3/8 inch thick and cut circles with a 2 3/4-inch plain round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake until the edges start to brown.

Cool to room temperature and serve.

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