I sure do wish I had some crystallized ginger, because that warm spicy shortbread would be very welcome on this dreary, dark winter day. I like the corrugated marks on the bottom of the shortbread too. Is there any reason you couldn't do this all in the food processor as long you've got it dirty anyway? Just curious. Sure, Sue, why not? Good idea. Just don't beat up that dough too much; stop processing as soon as it comes together. Don't want to toughen the gluten... PJH

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