Gingered Orange Shortbread

2 sticks of butter, softened
2/3 cup sugar
1/2 teaspoon salt
1/2 cup candied ginger, minced
3 tablespoons orange zest
3/4 teaspoon orange extract
2 cups all-purpose flour
10 ounces white chocolate
2 tablespoons sugared candied orange rind

Preheat oven to 300° F. Cream butter. Cream together sugar and salt with the butter and then stir in the ginger pieces, orange zest and orange extract. Mix in the flour just until the dough comes together. Form into a rectangular log, wrap in parchment and refrigerate for one hour or more until the dough is firm. Cut into 1/4″ slices and place on cookie sheet. Bake at 300° F for 20-25 minutes being careful not to let the edges burn. Allow to cool on the cookie sheet.

Melt chocolate over a double boiler or in the microwave in 30-second increments, stirring after each 30 seconds just until smooth and glossy. Dip one corner of each shortbread cookie into the chocolate. Allow to let excess drip off before placing back on the parchment. Sprinkle chocolate with candied orange peel. Allow chocolate to set, placing in refrigerator if necessary for 5 to 10 minutes.


Makes 30-35 individual cookies.