Spiced Shortbread with Passion fruit Ginger Glaze

My Nephew, Kalani, back in Hawaii after several years away on the Mainland, informed me that he had made this shortbread for his co-workers there, to great acclaim.  I then asked, "...and where did you get the recipe?"  To which he said (as I knew he'd better), "From mom."  "And, where do you think she got it???" I asked.  Yes,  the end of the recipe trail, as you may have guessed, moi.  At least as far as our family goes. So, an old favorite here in an upbeat incarnation, with the addition of lillikoi (as we call passion fruit) syrup in the glaze.  When they are in season I make both jam and syrup, so we have it on hand all year.

It's  a wonderful buttery, crunchy shortbread, abetted nicely by spices and the fresh ginger, citric tangy glaze.  But even better, if that's possible, it bangs together so quickly.  Which is a good thing in my book, otherwise I don't usually have either time or energy to make dessert, unless for a special occasion.

Your family will be copying it from you and claiming all the glory. Which is okay.  Spread the joy everywhere.  Why I'm sharing it here for all the internet world.

Spicy Shortbread with Passionfruit Ginger Glaze

1 1/2 cups flour (deduct 2 tab. if using powdered ginger)
3 tablespoons preserved ginger (or 1 1/2 teas. powdered ginger)
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar

Glaze
1/4 cup passion fruit syrup
2 teaspoons grated raw ginger
2 tablespoons butter
In case you don't have that syrup, I will give the original glaze ingredients:
2 tablespoons butter
1/4 cup confectioner's sugar
2 teaspoons corn syrup
1 teaspoon ginger

Preheat your oven to 350F.  Sift dry ingredients onto waxed paper and set aside.  In a medium sized bowl, beat butter 1 minute and gradually add sugar until well combined.  Stir the flour mixture into the butter, a little at a time, mixing well after each addition.  Will be a bit crumbly.  Knead 2-3 times and pat down evenly into a buttered 9 inch square or 7 x 11 inch rectangular pan.

Bake until top is lightly browned and sides pull away slightly 20 - 25 minutes).  Cool 5 minutes while making the glaze.

For the glaze, melt the butter and whisk in passion fruit syrup and ginger. Simmer briskly until a bit more thickened.  Remove from heat and spread onto shortbread.  Cool 2-3 minutes before cutting into squares.
Enjoy!