Submitted by Sara Linder
These cookies are a riff on the classic shortbread– not too sweet, buttery, melt-in-your-mouth. Ginger and cinnamon, along with a healthy dose of vanilla, amp up the flavor in the cookie. For the final touch, dip them in dark chocolate and sprinkle them with chopped hazelnuts and flaky salt! The nuts add a delightful crunch, while the flaky salt amplifies the depth of flavor in the chocolate and shortbread.
In a medium mixing bowl, whisk together the flour, ginger, cardamom, salt and baking powder.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugars and vanilla until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each to incorporate.
With the mixer on low, add the flour mixture all at once. Mix until just combined (a few flour streaks is ok!).
Remove the dough from the bowl, divide it in half, and form each half into a disc. Wrap tightly in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 375ºF. Line 2 baking sheets with parchment paper.
Remove one disc from the fridge and roll out to 1/4-inch thick on a lightly floured surface. Cut out the dough with a 3-inch cookie cutter. Place on the prepared baking sheet, leaving about 1-2 inches between each cookie. Freeze for 10 minutes.
Remove from the freezer and bake for 7-8 minutes, until the cookies are still pale but look dry on top. Remove from the oven and let cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Repeat with remaining dough.
Once the cookies are completely cooled, dip each halfway into melted chocolate. Return to the sheet pan and sprinkle with chopped hazelnuts and flaky salt.