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Print this Recipe    Shortbread 05

Ginger Shortbread

2 c all-purpose flour
1 c dark brown sugar
2 T ground ginger
1 t baking soda
1 c soft butter

Preheat the oven to 350 degrees; get out two 8" round cake pans.
Stir the dry ingredients together and knead in the butter thoroughly.
Divide the dough in half and press each half into one of the cake
tins. Prick and score. Bake 40-45 minutes until lightly browned
around the edges. Let cool in the pan briefly; then remove to wire
racks. Separate the wedges and store air-tight.

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