Chocolate Dipped Ginger Shortbread

1. 1

   Heat oven to 350*F.

2. 2

   Line an 8-inch square baking pan with foil, allowing excess foil to hang over the sides.

3. 3

   Butter only the bottom of the pan.

4. 4

   Combine flour, butter, brown sugar, ginger, cornstarch, salt in a food processor.

5. 5

   Process for about 20 seconds, stop the machine before the mixture forms a ball.

6. 6

   Press dough evenly into prepared pan.

7. 7

   With a sharp knife score the dough making 25 squares.

8. 8

   Prick each square two times with a fork.

9. 9

   Bake 25-28 minutes, until edges are very lightly browned.

10. 10

    Cool 10 minutes then remove from pan by lifting the foil ends.

11. 11

    Cut into 25 squares using a serrated knife.

12. 12

    Melt chocolate and shortening in a saucepan, stirring well.

13. 13

    Dip cookies diagonally into the melted chocolate.

14. 14

    Then place on waxed paper and refrigerate until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.