Ginger Chocolate Shortbread

This was the new cookie I tried for Christmas 2003 (found it in The Toronto Star newspaper). The kids didn't seem to go for them much, but all the adults really liked them. If you like the flavour combination of ginger and chocolate, then these cookies are for you! They're easy to make and keep very well when stored in airtight containers.

• Ready In: 1 hr 30 mins
• Yields: 40-50 cookies

Ingredients

• 1  cup butter (at room temperature)
• 1⁄2 cup  superfine sugar (also known as fruit sugar)
• 2  cups all-purpose flour
• 1⁄2 cup  finely chopped preserved gingerroot (not candied, but the type preserved in syrup)
• 3  ounces  semisweet chocolate (chopped)

Directions

1. Please note that this recipe calls for preserved ginger, which is the ginger typically sold in jars or in bulk stores (where I buy mine) that is in a sweet syrup; the type of ginger that is candied and sugared is NOT the type of ginger to use.
2. Place soft butter and superfine sugar in a mixing bowl and, using an electric mixer, blend butter and sugar together until fluffy.
3. Slowly stir in flour, then chopped ginger, then chopped chocolate.
4. The mixture will be crumbly.
5. Divide the dough in half and shape each half into a log about 1-1/2 inches in diameter; wrap logs tightly in plastic wrap and refrigerate until firm, about one hour.
6. Dough keeps well in the fridge for several days, so there's no need to bake the whole batch up at one time if you're pressed for time.
7. When ready to bake, preheat oven to 300°F.
8. Cut logs of cookie dough into slices about 3/8-inch thick (I found a sharp serrated steak knife worked better for me than my chef's knife); arrange about two inches apart on ungreased cookie sheet and bake in centre of oven for 18 to 20 minutes.
9. Cool cooked cookies on a wire rack; do not store until completely cool.