Gingered Shortbread

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup sugar
• 1 2/3 cups all-purpose flour
• 1/3 cup white rice flour (available at natural food stores and many supermarkets) or cornstarch
• 1 teaspoon ground ginger
• 1/2 cup (about 2 ounces) finely chopped crystallized ginger

1. Position a rack in the center of the oven and preheat to 350F.
2. Lightly butter a 9 1/2-inch springform pan.
3. In a medium bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute.
4. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes.
5. Using a wooden spoon, stir in the flour, rice flour, and ground ginger to make a soft dough.
6. Stir in the crystallized ginger.
7. Press the dough evenly into the prepared pan.
8. Using the tines of a fork, press around the perimeter of the dough.
9. Prick the dough, reaching down to the bottom of the pan, into 12 wedges.
10. Bake until lightly browned, about 30 minutes.
11. Cool completely in the pan.
12. Remove the sides of the pan.
13. Cut or break the shortbread into wedges, following the perforations in the dough.
14. (The shortbread can be prepared up to 5 days ahead, stored in an airtight container at room temperature.)

unsalted butter, sugar, flour, white rice flour, ground ginger, ginger

Taken from www.epicurious.com/recipes/food/views/gingered-shortbread-102462 (may not work)