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1
Heat oven to 325F.
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2
Line 2 (9-inch) round pie or cake pans with aluminum foil, extending foil over edges.
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3
Set aside.
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4
Combine flour, cocoa, ginger and salt in medium bowl until well mixed; set aside.
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5
Combine butter, sugar and vanilla in large bowl.
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6
Beat at medium speed, scraping bowl often, until well mixed.
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7
Reduce speed to low.
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8
Beat, gradually adding flour mixture and scraping bowl often, until soft dough forms.
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9
Divide dough in half.
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10
Press each half into bottom only of prepared pans.
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11
Prick all over with fork.
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12
Bake for 22 to 25 minutes or until firm and set.
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13
(Center will be slightly soft.)
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14
Cool 10 minutes.
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15
Lift shortbread out of pans using foil; cut each shortbread into 16 wedges.
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16
Cool completely.
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17
Combine powdered sugar and vanilla in small bowl.
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18
Stir in enough water for desired drizzling consistency.
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19
Drizzle glaze over shortbread wedges.
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20
*Substitute 1 teaspoon ground ginger.
