Ginger Shortbread cookies

Sieve maida with baking powder and keep it aside.

In a mixing bowl beat butter and powdered sugar till light and fluffy, then add vanilla extract and again beat it for 20 seconds.

Now add ginger juice and almond powder and mix well.

Now add flour mix, orange juice and mix it lightly with hands, the dough will be sticky.

Refrigerate the cookie dough for an hour, then remove it from the fridge and shape the cookies with your hands or use a cookie-cutter.

Place the cookies on a baking tray lined with parchment paper and keep distance between 2 cookies as these will spread on baking.

Bake them in a preheated oven for 18-20 minutes over 170°c. Or till light golden brown.

Once out of the oven transfer them on wire rack and let them cool completely.