The Ginger Minj (Ginger Shortbread dipped in Dark Chocolate)

The Ginger Minj (Ginger Shortbread dipped in Dark Chocolate)

 When I was 15 I decided I was going to be a drag queen when I grew up. I thought if some fierce make-up, a sensible tease, a fierce dress and some strategic glitter placement meant I would be fab forever then sign me up! Needless to say I am obsessed with RuPaul's drag race. I was catching up on old seasons this winter and I fell in love with The Minj! This is my homage to her.

















Ingredients
1 cup of softened unsalted butter 
2 cups of flour 
½ tsp of salt 
½ cup sugar  
1/2 cup candied ginger (finely chopped)
2 tsp Vanilla
1 Cup Dark Chocolate
1 tsp Corn Syrup

Prep Time: 20 min 
In Active Prep Time: 30 min 
Cook Time: 10 min 
  
Yield: 30-35 cookies 
  
Directions: 
In the bowl of a mixer, combine flour, butter, sugar, salt, ginger, and vanilla. Mix, with a paddle attachment, until the dough goes from pebble-like to a soft dough. Shape the dough into a disk and cover with plastic wrap and refrigerate for 60 min or freeze for 30 min. 

Preheat oven to 375 degrees. Take the cookie dough out of the refrigerator  and roll out the dough to 1/4 inch thick and use a square cookie cutter cut out shapes. Place on a parchment lined cookie sheet and bake for 10-12 minutes or until the edges turn light brown.

While the cookies are baking, place a small sauce pan on the stove filled 1/3 of the way with water. Pour the chocolate and vanilla into a heat proof bowl and place over the boiling water. Stir the chocolate constantly until it is heated through and melted and glossy. If the chocolate seizing, add a bit more liquid until you reach the desired texture.

Dip half of the cookie in chocolate. Let set and serve!

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