Walnut, Chocolate & Ginger Shortbread Fans w/Vanilla Sugar

Preheat oven to 350º. Butter 10" glass pie dish.

In bowl, stir together flour, cornstarch and salt; set aside.

Combine butter, sugar and vanilla in lrg. bowl. With mixer beat 'til light and fluffy. Add flour mixture and mix 'til beginning to gather together. Then mix in walnuts, chocolate chips and ginger.

Press dough into bottom of prepared dish, building up edges so they reach 1/2" up sides. Using fork, crimp edges. Using sharp knife and ruler as guide, cut into 12 wedges. Be sure to cut all the way through the dough. Pierce each wedge 3 times with a fork. Sprinkle with vanilla sugar, if desired.

Bake 'til barely firm to touch and brown on edges, about 30 min. Transfer pie dish to wire tack and recut wedges. Let cookies cool. Gently remove from dish with knife. Store in airtight container at room temp for up to 1 week.

Vanilla Sugar

1 1/2 vanilla beans

2 c. granulated sugar

Cut vanilla beans into 1 1/2" lengths. Place in food processor fitted with metal blade or in blender and process. Add 1/2 c. sugar and process 'til vanilla beans are finely chopped. Add remaining 1 1/2 c. sugar and process 'til thoroughly incorporated.

Strain sugar through fine-mesh sieve to remove any lrg. pieces of vanilla bean. Store in airtight container.

Makes about 2 cups