Orange & Zesty Chocolate Ginger Shortbread

• 1 ounce unsweetened chocolate
• 1/2 cup (one stick) unsalted butter
• 2/3 cup confectioner's sugar
• 2 tablespoons cocoa powder
• 1 1/4 cups sifted all-purpose flour
• 1 tablespoon cornstarch
• 3 to 4 tablespoons fresh grated ginger
• 1 tablespoon cinnamon
• 1 tablespoon orange zest
• 1 teaspoon cardamom seeds
• 1/2 cup chopped pistachio nuts
• 2 tablespoons cream (or half and half)

1. Preheat oven to 350 degrees.
2. Melt chocolate over hot water (or in a double boiler) and cool.
3. Using a mixer, cream butter and sugar together; add chocolate and blend well.
4. Stir cocoa, flour and cornstarch into the butter mixture, blend until the mixture lightly crumbles. Add cream to moisten dough. (Milk, water or a liqueur such as Cointreau may be substituted for the cream.)
5. On a pastry board or mat, form dough into a log, as you would with refrigerator cookies. Refrigerate for thirty minutes. Cut log into 1/4-inch slices and place on a greased cookie sheet.
6. Bake for 25 minutes.

chocolate, butter, sugar, cocoa powder, flour, cornstarch, ginger, cinnamon, orange zest, cardamom seeds, pistachio nuts, cream

Taken from food52.com/recipes/16134-orange-zesty-chocolate-ginger-shortbread (may not work)