I have been making a shortbread with a similar proportion of ingredients for several years with finely chopped crystallized ginger (about 3 tablespoons for one 9" pan). No other flavorings. My method is not traditional, but quick. I blend the dry ingredients and then add frozen butter all in the food processor. You will not have dough, but crumbs. Pat into the pan as in the recipe or bake in a loose bottom tart pan and no problem removing the baked cookie.

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