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.

Ginger Salt on Double Chocolate Cookies

If you (like me) are one of those bloggers who did NOT get sent any Ginger Salt, fear not.  There is a solution.  One which does not involve traipsing from  grocery store to supermarket,  looking for it in the spices section, or finding and ordering online.  You might say to yourself, as I did, "I can do that...."

What does it take, after all?  Salt and ginger.  You grate the ginger, then mix with Kosher salt.

Simplicity itself.

Spread your mixture out in a glass baking dish (I was afraid the raw ginger might react with metal, but could be wrong on that), and let it dry at a low temperature in your oven.  Easy, peasey.

Then, if you're the sort who saves empty jars, you might fill a few.  And, if you want to remember what the heck it is, put on a label even.  Now all that's left is to sprinkle it on top of a roasted puimpkin, rib-eye steak, a baked potato with sour cream, a filet of mahi mahi, etc., etc., etc. I'll leave where to put it up to your imagination.  Very nice on our tenderloin last night.  But, the piece de resistance might just be these Double Chocolate Cookies, topped with Ginger Salt.

Originally Pierre Hermé's recipe, they were called Korova Cookies by Dorrie Greenspan in her book, Paris Sweets: Great Desserts from the City's Best Pastry Shops.  She named them after Hermé's restaurant Korova on the Champs-Élysées.  In a more recent book, she calls them World Peace Cookies.  I found them when Deb of Smitten Kitchen posted the recipe. Though, I just noticed they were also in my Sept. issue of Bon Appetit.  So, these oft named and copied cookies have been around the block and back.  A few times.  I like the idea of world peace spreading as everyone eats a few cookies.  Realistically speaking, they are more likely to cause a few minor wars over possession.  Because they are to die for.  Especially with a sprinkling of Ginger Salt on top.  I apologize in advance for these seriously addicting little items.  Perhaps should be called Butter and Chocolate Overload Cookies.