These are my favorite shortbread-style cookies – the dough is easy to work with for rolling and cutting out. Chocolate and ginger is a tasty combination, but you could put anything in there. Or nothing. Perfect for that card club you’re hoping will gain some traction.

• 1 1/4 cups (142g) powdered sugar
• 18 TBSP (255g) salted butter, room temperature
• 1 large egg yolk
• 1 tsp vanilla extract
• 2 3/4 cups (326g) all-purpose flour
• 1 cup (165g) chopped candied ginger
• 1 1/2 cups (200g) chocolate chips

Combine sugar, butter, egg yolk, salt and vanilla in a stand mixer with paddle attachment and beat until smooth. Add the flour and mix until incorporated. When the dough starts to come together, add the ginger and chocolate chips, stir until well mixed.

Wrap dough in plastic wrap and refrigerate for at least 1 hour.

Remove from refrigerator and let dough soften for 30 minutes. Preheat oven to 350 degrees. Roll out to the thickness of the chocolate chips, using extra flour to keep from sticking, if necessary. Cut in desired shapes, place on cookie sheets leaving about an inch between cookies (they don’t expand much at all).

Bake 15 minutes, until the edges just start to show some color.

This recipe is modified from King Arthur Flour