Instructions: Preheat oven to 350 degrees. Line 8 inch square glass baking dish with foil.

Blend butter and 1/2 cup powdered sugar in processor. Add flour, ginger, vanilla, cloves, allspice, nutmeg and salt, and process until mixture forms moist clumps. Gather dough into ball. Transfer to prepared dish. Using waxed paper dipped into powdered sugar as aid, press out dough evenly in dish. Freeze 15 minutes. Using ruler as guide, cut dough into six equal strips. Turn dish 45 degrees and cut again into six strips, creating diamond shapes. Pierce each diamond with fork.

Bake shortbread until golden brown and firm to touch, about 50 minutes.

Immediately recut shortbread into diamonds. Cool completely in dish on rack.

Sift powdered sugar over shortbread, if desired. (Can be prepared 1 week ahead.

Store in airtight container.)

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