Chocolate Dipped Ginger Shortbread

Ingredients

• 1 cup all-purpose flour
• 12 cup butter
• cut into small pieces
• 13 cup brown sugar
• 14 cup candied ginger
• minced
• 2 tablespoons cornstarch
• 1 pinch salt
• 12 cup semi-sweet chocolate chips
• 1 tablespoon shortening

Instructions

1. Heat oven to 350*F.
2. Line an 8-inch square baking pan with foil, allowing excess foil to hang over the sides.
3. Butter only the bottom of the pan.
4. Combine flour, butter, brown sugar, ginger, cornstarch, salt in a food processor.
5. Process for about 20 seconds, stop the machine before the mixture forms a ball.
6. Press dough evenly into prepared pan.
7. With a sharp knife score the dough making 25 squares.
8. Prick each square two times with a fork.
9. Bake 25-28 minutes, until edges are very lightly browned.
10. Cool 10 minutes then remove from pan by lifting the foil ends.
11. Cut into 25 squares using a serrated knife.
12. Melt chocolate and shortening in a saucepan, stirring well.
13. Dip cookies diagonally into the melted chocolate.
14. Then place on waxed paper and refrigerate until firm.