Currant-Ginger Shortbread

1. 1

   In a mixer, cream together the butter and sugar at medium speed until light and smooth, about 3 minutes.

2. 2

   Add flour, salt, currants and ginger, and mix until well blended, about 3 minutes.

3. 3

   Gather dough into a ball and flatten slightly.

4. 4

   Lightly flour a piece of parchment paper (or use nonstick baking mat).

5. 5

   Place dough on paper or mat and roll out into a 10-inch square, an even 1/4-inch thick.

6. 6

   Cover with a towel or plastic wrap and refrigerate until firm, about 1 hour.

7. 7

   Position an oven rack in center of oven.

8. 8

   Heat to 350 degrees.

9. 9

   Line two cookie sheets with parchment paper.

10. 10

    Using a sharp knife, cut dough into 10 1-inch-wide strips (if using mat, remove dough to a cutting surface first).

11. 11

    Cut each strip into 1 1/2-inch-long rectangles.

12. 12

    Gather and roll out scraps and cut out more cookies.

13. 13

    (Triangles or cookie cutter shapes can be made as an alternative to rectangles.)

14. 14

    One sheet at a time, bake until edges are lightly golden, 12 to 15 minutes.

15. 15

    Cool on sheets 5 minutes, then transfer to a rack and cool completely before storing in airtight containers up to 1 week.

No additional tips available.