Chocolate Dipped Ginger Shortbread

Directions

1. 1
   Heat oven to 350*F.
2. 2
   Line an 8-inch square baking pan with foil, allowing excess foil to hang over the sides.
3. 3
   Butter only the bottom of the pan.
4. 4
   Combine flour, butter, brown sugar, ginger, cornstarch, salt in a food processor.
5. 5
   Process for about 20 seconds, stop the machine before the mixture forms a ball.
6. 6
   Press dough evenly into prepared pan.
7. 7
   With a sharp knife score the dough making 25 squares.
8. 8
   Prick each square two times with a fork.
9. 9
   Bake 25-28 minutes, until edges are very lightly browned.
10. 10
    Cool 10 minutes then remove from pan by lifting the foil ends.
11. 11
    Cut into 25 squares using a serrated knife.
12. 12
    Melt chocolate and shortening in a saucepan, stirring well.
13. 13
    Dip cookies diagonally into the melted chocolate.
14. 14
    Then place on waxed paper and refrigerate until firm.