Over at FoodieBlogRoll, we were challenged to create a holiday cookie that incorporates Ginger People crystallized ginger. I mis-read that little detail and made a cookie with a Ginger Chews. That's fine, I'll just make another cookie tomorrow!
But ploughing ahead...
4 C. AP Flour 2 t. Baking Powder 1/4 t. Salt 1 lb Butter at room temp 4 Yolks 2 C. Sugar Bag of your favorite Ginger People Ginger Chews
Combine flour, powder and salt. Beat butter until pale, and then add yolks and sugar. Add the dry ingredients. Form into a rectangle about 2 inches thick. Wrap in saran and chill.
After a few hours, or the next day, take your hard block of dough and run it through a grater. This is a technique I picked up from Baking with Julia, and is a great way to keep your shortbread light and crisp. I shred directly onto a silpat, then gently press down. Using a pastry cutter, form into rectangles.
Take a Ginger Chew, unwrap it, and microwave it on the lowest setting for 10 seconds (adjust as necessary for your microwave). This should make the chew soft, but not flowing. Press it into a long thin strip and set on the shortbread. Freeze the tray at least one hour.
Oven to 350F Separate the cookies by about a half inch - they only spread slightly. Bake 15-20 minutes or until slightly browned on the edges. If the cookies have come together, gently run a pizza cutter through them to re-separate.