Ginger And Spice Shortbread Diamonds

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The processor quick dough for these cookies comes together in minutes. Save the leftover irregular pieces to enjoy as a snack. A very tasty addition to any holiday cookie tray!!

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Steps

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Preheat oven to 350f.

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Line an 8 inch square glass baking dish with foil.

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Blend butter and 1 / 2 cup powdered sugar in processor.

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Add flour , spices and salt.

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Process until mixture forms moist clumps.

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Form mixture into a ball.

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Transfer to prepared dish.

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Using waxed paper dipped into powdered sugar as an aid , press out dough evenly indish.

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Freeze 15 minutes.

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Using a ruler as a guide , cut dough into 6 equal strips.

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Turn dish 45 degrees and cut again into 6 strips , creating diamond shapes.

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Pierce each diamond with a fork.

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Bake shortbread until golden brown and firm to touch , about 50 minutes.

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Cool completely in dish on rack.

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Sift powdered sugar over shortbread if desired.

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Can be prepared 1 week ahead.

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Store in an airtight container.

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Ingredients

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unsalted butter, powdered sugar, all-purpose flour, fresh ginger, vanilla extract, clove, allspice, nutmeg, salt