Black & White Shortbread Cookies with Sea Salt & Candied Ginger

Makes about 15

1. On low heat, combine 1 cup unsalted butter and sugar in the bowl of a stand mixer fitted with the paddle attachment.
2. Increase speed to medium-high and beat until well combined and sugar is dissolved, scraping down sides.
3. Reduce speed to low.
4. Add flour and salt and beat until just combined.
5. Turn the dough out onto a lightly floured surface and shape into a 1-inch thick square.
6. Wrap tightly in plastic wrap and refrigerate until well chilled, approximately one hour.
7. Preheat oven to 325° F.
8. Line two half-sheet pans with parchment paper.
9. On a lightly floured surface, roll chilled dough to approximately 1⁄4 -inch thick.
10. Using a 11⁄2 -to 2-inch round cookie cutter, cut out cookies and transfer to parchmentlined sheet trays.
11. Gather scraps and re-roll once.
12. Bake for 8 to 12 minutes, or until cookies appear dry and the bottoms are very lightly golden rotating sheet pans halfway through baking time.
13. Transfer cookies to wire rack to cool.
14. Place chocolate chips and butter in a microwave safe bowl.
15. Microwave on high in 30 second intervals until chocolate is softened and melted. Stir until smooth.
16. When cookies are cool, dip in melted chocolate up to the middle of the cookie.
17. Lay on wax paper.
18. While chocolate is still soft, garnish with a thin slice of candied ginger and a sprinkle of fine sea salt.
19. *Allow chocolate to set, approximately 30 minutes. Store at room temperature in a plastic container for 3 to 4 days.

TIP:

.