Double Dark Chocolate and Ginger Shortbread Cookies

One of the most amazing events of my marriage was watching my husband become a father. Watching him grow in to the role of protector, provider, nurturer and general cook of the house. He amazes me each day.

For him, today, there are double dark chocolate and ginger shortbread cookies. Happy Father's Day, Mr. Sweetcakes and the same to all of the rest of you fathers and tasters out there.

Double Dark Chocolate and Ginger Shortbread Cookies

2 sticks (1 cup) unsalted butter, softened
1/2 cup confectioners sugar
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/2 cup dark cocoa powder
1 cup dark baking chocolate, cut into small chunks
2 teaspoons chopped crystallized ginger

Combine the flour, powdered sugar, and cocoa powder in a bown and mix to combine well.

Add in the butter and vanilla and mix until it holds together.

Add in the chocolate chunks and the ginger.

Mix with your hands to form two eight-inch logs.

Wrap the logs in parchment paper and twist both ends to secure. Refrigerate for an hour, or longer. Overnight is good.

Slice the log into 1/2 inch slices with a sharp knife. Reshape any cookies that aren't uniform.

Bake on a cookie sheet lined with parchment paper. 325 degrees for 7 minutes. Turn the chookie sheet and swith the placement on the racks. Bake for another 5-7 minutes.

Let cool then transfer the cookies to a rack.



(Recipe adapted from The view from Great Island.)