• 1/2 C. confectioners' sugar
• 2 C. all-purpose flour
• 1 tsp. ground ginger
• 1 C. cold butter, sliced
• 1/2 C. chopped candied ginger

Combine the sugar, flour and ground ginger. Cut in butter with a pastry blender or fork. Finish mixing with your hands to make sure all the butter is worked in. When mixture holds together work in the candied ginger. Press the shortbread into an ungreased 9-inch square pan, about 1/2-inch thick. Prick through to bottom of the dough with a fork. Bake at 300 degrees for 50-60 minutes. While warm, cut into desired shapes with a sharp serrated knife.