Preheat oven to 350°.
In a medium bowl, mix flour, butter, powdered sugar, and ginger with a fork until well blended and forms a dough. On an ungreased baking sheet, pat dough into a 14 x 6-inch rectangle. Score dough deeply with the tines of a fork or a knife, dividing rectangle in half lengthwise and cutting 1-inch bars crosswise. Crimp edges if desired.
Bake 20 to 25 minutes until set and light golden brown. Cool completely on baking sheet on a wire rack. Glaze with Lemon Drizzle and break into bars along scored lines.
LEMON DRIZZLE: In a small bowl, combine 1 cup sifted powdered sugar, 2 teaspoons corn syrup, and 1 teaspoon grated lemon rind. Stir in 4 1/2 to 5 1/2 teaspoons lemon juice until desired consistency. Tint with 1 to 2 drops yellow food color if desired. Use on Gingered Shortbread or on cookies of your choice. Makes about 2/3 cup.
This Gingered Shortbread recipe is from the Favorite Cookie Bars Cookbook. Download this Cookbook today.
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