Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine icing sugar, flour and ginger. cut in butter. mix together with your hands, as per a pie crust. when mixture holds together work in candied ginger. press into an ungreased 9-inch square pan, about 1/2-inch thick. prick through to bottom of the dough with a fork. bake at 300 degrees f for 50-60 minutes. while warm, cut into desired shapes.

Target recipe: put a rack in the middle of the oven and preheat to 375 degrees f. blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. sift flour over butter mixture and blend until a soft dough forms. transfer dough to an ungreased baking sheet. with floured fingertips, pat into a 9-by-4 1/2 inch rectangle. crimp edges decoratively with tines of fork and prick dough all over. score dough crosswise with the back of a knife into 8 pieces. bake shortbread until edges are golden, about 15 minutes. cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. transfer to a rack to cool completely. keeps in an airtight container at room temperature for up to 1 week.