1 Tbsp. fresh ginger, minced
1 Tbsp. candied ginger
½ lb. unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
fresh and candied ginger (see above), as dry as possible
1 T. dry ginger
½ teaspoon Kosher salt, slightly rounded
2 cups flour
Finely mince 1 Tbsp. fresh ginger. Spread out on a paper towel and let sit at room temperature until juices dry, stirring occasionally. Soak 1 Tbsp. candied ginger in water for 5 minutes; drain and dry well with paper towel. Mince until peices are size of rice grains.
Pre-heat oven to 350°F.
Blend first 6 ingredients well. Use an electric mixer, pushing down with rubber spatula a couple of times. Add the 2 cups of flour in two or three batches, incorporating well. Chill mixture for ½ to 1 hour.
Roll out and cut into two-inch oval cookie shapes. Bake 14-15 minutes, until lightly brown (less time for chewier, more time for crisper shortbread).
Serve three on a plate, a la Mercedes Benz symbol, with a scoop of vanilla ice cream in center. Drizzle with Jerry’s Ginger Liqueur.
Jerry’s Ginger Liqueur:
Coarsly chop ½ cup fresh ginger and add to 2 ½ cups spring water. In saucepan, bring to boil. Lower heat to simmer and cook down until you have slightly more than 1 cup liquid. Add 2 cups sugar, continue cooking until the silveriness of the sugar disappears. Remove from heat and cool thoroughly. Add one 750-ml. bottle of 90-proof Vodka.
Put the mixture, including ginger, in a large jar and store in cool spot for three weeks. Strain and discard ginger. Use ginger liqueur with Triple Ginger Shortbread, or in lemonade.
From: Jerry Weinberg, Five Spice Café, Burlington Vermont