I was watching a Martin Yan cooking show the other day and he made some shortbread cookies that really made my mouth water: Twin ginger Shortbread Cookies. The twin gingers are fresh ginger and crystalized ginger. He also added candied walnuts. As soon as the show was over I was able to find the recipe by googling it. On my way to the store I came up with the idea of making them into thumprint cookies and filling them with apricot or peach preserves. I also decided to use toasted walnuts in favor of candied walnuts. Today as we were watching the US Open I gave it a try and they turned out great. The ginger was distinctive but not overpowering (I like ginger a lot so I would like to add more next time). The apricot preserves I chose were not very sweet, so it complimented the ginger really well. I am thinking of making these during the holidays and gilding the lily by drizzling some white chocolate over the top to add a little more sweetness to it and a little decoration as well.
I still have some dough left so I am going to try it without the preserves. This might be a good dough to have in the freezer should unexpected guests come by.