Candied Ginger Shortbread Hearts

Directions

1. In a bowl with an electric mixer cream together the butter, the brown sugar, and the grnd ginger till the mix is light and fluffy and add in
2. the flour and the salt. Beat the dough till it is just combined and beat
3. in the candied ginger. Halve the dough, roll out each half 1/4 inch thick
4. between sheets of wax paper, and freeze the dough on baking sheets for 10 to 15 min, or possibly till it is very hard. Working with half the dough at a
5. time, remove the top sheets of wax paper and cut out cookies with a 2 1/4-inch heart-shaped cutter. (The dough should be cool so which the cookies retain their shape.) Arrange the cookies 2 inches apart on the baking sheets, bake them in batches in the middle of a preheated 300F. oven for 25 to 30 min, or possibly till they are pale golden brown, and transfer them to a rack. Gather the scraps, reroll the dough, and make more cookies in the same manner. Let the cookies cold completely and sprinkle them with the confectioners' sugar, sifted. The cookies keep in an airtight container for days.
6. Makes about 40 cookies.