It’s been an unusual winter.  We have had days in the 40s for most of January.  Yesterday it got up to 60. And then a cold front blew in overnight bringing a snow storm that slowed NYC to a crawl. School was cancelled!  We will be back at school tomorrow. And on the weekend the weather warms up again. Hopefully, it will melt the snow quickly so the kids can get back outside to recess.

You are never too old to appreciate a snow day.  A sudden, unexpected gift of time to catch up on sleep, chores, and fun.  I managed all three today. After baking some of my favorite cookies, I took a blustery walk. First, I headed to my sister’s to drop off some shortbread for Isadora.  Then I headed to Riverside Park to watch all the kids sled down the hill at 108th Street. I took some video and sent it to Africa so Elena could show the Burkinabe crazy New York weather.  Then I went home for a cup of tea and a fresh gingery shortbread snack.

Shortbread are good.  Spiced with fresh and candied ginger, they are doubly good.   This recipe is from Fine Cooking.

• 3 sticks unsalted butter, softened; more for the pan(s)
• 3-1/3 cups)unbleached all-purpose flour
• 2 Tbs. cornstarch
• 1 tsp. table salt
• 1-1/3 cups confectioners’ sugar
• 2/3 cup finely chopped crystallized ginger
• 4 tsp. finely grated fresh ginger
• 1 Tbs. pure vanilla extract

For rectangular cookies, lightly butter the bottom of a 9×13-inch baking pan.

Combine the flour, cornstarch, and salt in a medium bowl.

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, crystallized ginger, fresh ginger, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to come together.

Turn the dough out into the prepared pan. Using lightly floured fingertips, press the dough into the pan to form an even layer.

Use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through.

Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F.

Bake the shortbread, until the top(s) looks dry and golden-brown, 30 to 40 minutes.

Using a bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan.