Recipe

Step 1: Combine flour, cornstarch, chopped candied ginger, and icing sugar in large bowl.

Step 2: With a large spoon, blend in the softened butter.

Step 3: Work with hands until a soft, smooth dough forms; shape into a ball. (If necessary at this point, refrigerate 30 minutes or until easy to handle.)

Step 4: Roll dough to 1/4″ thickness.

Step 5: Cut into circles with cookie cutters. Place in ungreased mini muffin cups and bake at 300°F for 15-25 minutes, or until edges are lightly browned.

Step 6: Melt the chocolate with 1/2 cup condensed milk. Spoon into cookie shells.

Step 7: Cool completely on wire rack. Store in tightly covered container.