GINGER SHORTBREAD

Ingredients:
sifted all purpose flour - 1 1/2 cups
Ground ginger - 1 tsp
Salt - 1/4 tsp
Butter - 1/2 cup
Firmly packed brown sugar - 1/3 cup
Heavy cream - 1 tbsp

Method:

• Sift flour, ginger and salt together; set aside.
• Cream butter; add brown sugar gradually, beating well.
• Add flour mixture gradually, mixing until well blended. Stir in cream.
• Divide the dough into halves.
• Place on an ungreased cookie sheet. Flatten into rounds about 1/2 " thick. Mark into wedges.
• Flute the edges and prick centers with a fork.
• Bake at 350 F about 20 minutes.
• While still warm cut into wedges.