Twin Ginger Shortbread Cookies (Viking River)

1 C (230 g) unsalted butter, at room temperature

½ C (96 g) sugar

⅓ C (80 g) crystallized ginger, chopped

1 T (14 g) ginger, grated

½ C (58 g) prepared glazed walnuts, chopped

2 C (250 g) flour

¼ (1 g) tsp salt

Preheat oven to 350°F (177°C).

Cream together butter and sugar until light and fluffy, about 2 minutes; add crystallized ginger, grated ginger and walnuts, mixing until incorporated.

Add flour and salt; beat on low until mixture forms a dough.

Using your hands, shape into 1⅓-inch balls; place 2 inches apart on an ungreased baking sheet. Using your fingers, press balls into thick disks.

Bake until lightly browned, about 20 minutes.

Cool on baking sheet 5 minutes; then transfer to a wire rack to cool completely.

Store airtight up to 2 weeks.