Friday Baking - Ginger Shortbread

I love experimenting with shortbread recipes and this one is a recipe from last Christmas.  It's perfect for the holiday season!

GINGER SHORTBREAD

1/2 cup butter at room temperature
1/4 cup light brown sugar, packed
3/4 teaspoon powdered ginger
1 cup flour, unsifted
1 Tablespoon cornstarch

Cream the butter and brown sugar together.  In a separate bowl, mix the flour, the ginger, and the corn starch.  Work the flour mixture into the butter mixture.  Knead the dough on an unfloured surface until it is nice and smooth.

Spray your shortbread pan lightly with a non-stick vegetable oil spray.  Firmly press the dough into the pan, working from the center out.  Prick the entire surface with a fork, and bake the shortbread in the pan in a 325 degree oven for about 30-35 minutes, or until lightly browned.

Let the shortbread cool in the pan for 10 minutes before you loosen the edges with a knife and flip the pan over onto a cutting board.  If the shortbread doesn't come right out, hold the pan upside down over the cutting board and firmly tap one edge of the pan against the board.  This should loosen the shortbread ind it should drop out.  Cut the shortbread into serving pieces while it is still warm,

Let the pan cool before washing it in the sink or dishwasher.