Solstice Shortbread

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 cup unsalted butter (see note*)
• 1 teaspoon salt
• 3/4 cup sugar
• 1 teaspoon vanilla extract (optional)
• 2 1/3 cups king arthur unbleached all-purpose flour
• 2/3 cup crystallized ginger

Recipe

• 1 1) preheat the oven to 325°f lightly grease two 9" round cake pans, or two 8" or 9" stoneware shortbread pans, or a combination.
• 2 2) combine the butter, salt, sugar, and vanilla in a mixing bowl, and beat till smooth.
• 3 3) place 1 cup of the flour in a food processor with the crystallized ginger. process until the ginger is finely minced; this may take up to 1 minute.
• 4 4) add this mixture, with the remaining 1 1/3 cups flour, to the butter-sugar mixture. beat until well combined.
• 5 5) divide the dough in half, and press half into each pan, smoothing the surface with your fingers or a pastry roller.
• 6 6) prick the dough all over with a fork; this will prevent it from ballooning up or developing air bubbles as it bakes.
• 7 7) bake the shortbread till it's golden brown all over, and a bit browner around the edges, about 35 minutes. remove it from the oven.
• 8 8) loosen the edges of the shortbread from the pan, using a table knife or heatproof nylon spatula. wait just a minute or two, then turn the shortbread out of the pan onto a piece of parchment or a clean work surface.
• 9 9) use a bench knife, a knife, or (easiest) a rolling pizza cutter to cut each round into 12 wedges. do this immediately, while the shortbread is still warm. if you wait, it'll be difficult to cut.
• 10 10) transfer the wedges to a rack to cool.
• 11 note*: one reviewer suggested 'browning the butter' first.