Candied Ginger Shortbread Sandwich Cookies

This delicious cookie has Nutello sandwiched in the middle of 2 crystallized ginger shortbread cookies.

Instructions

1. Using electric beaters, beat butter with sugar until light and fluffy
2. In a separate bowl, combine flour, baking powder, ground ginger and salt
3. Gradually stir flour mixture into butter mixture with a wooden spoon
4. Stir in walnuts and crystallized ginger
5. Transfer mixture onto a lightly floured work surface
6. Shape dough into 2-10” logs
7. Cover with plastic wrap and refrigerate until firm (2-24 hours - can be frozen for up to 2 months, thaw in fridge before baking)
8. Preheat oven to 350°F
9. Slice logs into ¼” thick slices
10. Place on parchment paper lined cookie sheet approx 2” apart
11. Bake in centre of oven for 10-15 minutes or until golden
12. Cool in pan on rack for 5 minutes
13. Transfer to racks to cool completely (Can freeze at this point)
14. Spread Nutello on one side of a cookie and top with another for a sandwich cookie