1cup(2 sticks) unsalted butter,at room temperature
1teaspoonpure vanilla extract
2 ¼cupsall purpose flourplus more for dusting the counter
¾cupfinely chopped crystallized ginger
Preheat the oven to 300°F.
In a large bowl, with an electric mixer, beat together the butter and sugar. Beat in the salt, then the flour, and then the vanilla. Finally beat in the crystallized ginger. The dough will appear crumbly but then hold together when you pinch it.
Press the dough into an 8-inch square baking pan so that the top is flat and the dough is even. Score the top with a sharp knife into 36 small squares. Place the pan in the freezer for 20 minutes, or the fridge for at least an hour, until it firms up slightly.
Bake for about 40 minutes minutes, until just very slightly colored; the edges will be just a bit browned. Remove the cookies to a wire rack and cool for 20 to 30 minutes. Carefully flip the shortbread, turn it right side up, and cool completely on the rack out of the pan.
Place the shortbread on a cutting board and using a large sharp knife cut into sqaures following the lines you scored in the doiugh before baking.