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Two kinds of ginger give these cookies a distinctive bite. Don't be turned off by the black pepper. It adds a subtle zing!

Double Ginger Shortbread Cookies

1 1/8 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup unsalted butter
1/2 cup firmly packed brown sugar
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
1/3 cup finely chopped crystallized ginger
1 teaspoon minced peeled ginger root

1. In a small bowl, combine flour, baking soda, salt and pepper; set aside.
2. Using an electric mixer, cream butter and sugar in a large bowl until light and fluffy. Add lemon zest and vanilla and beat until smooth. Add dry ingredients, mixing well on low speed after each addition. Add crystallized and fresh ginger and mix on low until thoroughly mixed and a smooth dough forms. Form into a log 1 1/2 inches in diameter and wrap in plastic wrap. Chill for 1 hour.
3. Preheat oven to 350°F.
4. Remove dough from refrigerator. With a sharp knife, cut dough into ¼-inch rounds. Place on cookie sheets and bake 8 to 10 minutes or until lightly browned. Remove to a wire rack to cool completely.

Makes 24 cookies.