Title: Walnut, Chocolate and Ginger Shortbread Fans
Categories: Cookie
Yield: 12 Servings

1	c	All-purpose flour
2	tb	Plus 2 ts
1/4	ts	Salt
1/2	c	Unsalted butter -- at room
		Temperature
1/3	c	Granulated sugar
3/4	ts	Vanilla extract
1/2	c	Walnuts -- finely chopped
1/3	c	Miniature semisweet
		Chocolate chips
3	tb	Firmly packed chopped
		Crystallized ginger
		Cornstarch

Preheat oven to 350~. Butter a 10-inch glass pie dish. In a bowl stir together flour, cornstarch and salt; set aside. Combine butter, sugar and vanilla in a large bowl. Using an electric mixer set on high speed, beat until light and fluffy. Reduce speed to low, add flour mixture and mix until beginning to gather together. Then mix in walnuts, chocolate chips and ginger. Press dough into bottom of prepared dish, building up edges so they reach 1/2 inch up the sides. Using a fork crimp edges. Using a sharp knife and a ruler as a guide, cut into 12 wedges. Be sure to cut all the way through the dough. Pierce each wedge 3 times with a fork. Sprinkle with sugar, if desired. Bake until barely firm to the touch and brown on the edges, about 30 minutes. Transfer pie dish to a wire rack and recut the wedges. Let cookies cool. Gently remove from dish with a knife. Store in an airtight container at room temperature for up to 1 week. Makes 1 dozen.

Typed for you by Marjorie Scofield 4/3/96

Recipe By : Williams-Sonoma Kitchen Library - Cookies & Biscotti

From: Marjorie Scofield Date: 04-10-96 (20:16) Occ Bbs (82) Recipes

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