Ginger Shortbread Cookies

1. 1

   In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, ground ginger, baking powder and salt; gradually add to creamed mixture and mix well. Stir in walnuts and crystallized ginger.

2. 2

   Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased

3. 3

   .

4. 4

   Bake at 350u00b0 for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

* Per serving · 4 servings · Values may vary.

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