Ginger Shortbread Recipe
1 Cup          Butter, softened                                         1 tsp.        Rum extract
½ Cup         Pioneer sugar                                            1 ½ Cups  Unbleached flour
½ Cup         Whole wheat pastry flour                           1 tsp.        Kosher salt
1 tsp.           Ground ginger                                           1 Cup       Chopped candied ginger
1 Cup          Mini semisweet chocolate chips                 ½ Cup      White chocolate chips

Lightly grease a 12x7” glass baking pan.  In a large bowl, cream together butter, extract, and sugar.  Stir in flours, salt and ginger until well combined.  Stir in mini chocolate chips and chopped ginger.  Press batter into the prepared pan and smooth.  Refrigerate for one hour.  Preheat oven to 350 degrees.  Bake shortbread for 30-35 minutes, until edges are just golden.  Trim ½” from each edge, but leave the dough in the pan.  Score the cookies into four columns lengthwise and six rows crosswise.  Let cool completely.  Remove trimmed edges.  Carefully remove cookies and place them onto a cooling rack set over foil.  Place the white chocolate chips into a small microwave-safe bowl, and cook on high for 1-2 minutes until melted and smooth.  Trim a small corner from a quart-size freezer baggie, and pour melted white chocolate into the baggie.  Twist the top and drizzle the white chocolate over the cookies and let set.  Makes 24 cookies.