GINGER SPICE SHORTBREAD by NancyC
Makes a 9 x 9″ pan of 18 cookies

1 cup (2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
2 1/4 cups all-purpose unbleached flour
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
Optional: Coarse decorating sugar or other sprinkles for sprinkling on top

Heat oven to 350˚F. Line the bottom of a 9 x 9″ pan with parchment paper, extending it a few inches over the sides (so you can lift the shortbread out of the pan after baking).

In a large bowl, blend butter, and brown sugar until creamy. Add in the flour, ginger, cinnamon, nutmeg, and vanilla, and mix everything together (dough will be thick and crumbly). Press this cookie dough firmly and evenly into the parchment-lined pan. Prick the surface of the dough with a fork, about 1″ apart. If desired, sprinkle decorating sugar on top.

Bake at 350˚F for 25 minutes or until edges are lightly browned. Cool in pan for 5 minutes, then remove by lifting out with the edges of parchment paper, and placing on a flat surface.

Cut shortbread into 3 rows by 3 rows with a long knife, to make 9 squares; then cut each square diagonally in half to make 18 triangles. Cool cookies completely (about 1 hour).

Serve or store shortbread in an airtight container, placing sheets of parchment paper between layers.

Recipe from NancyC | nancy-c.com