Mango-Ginger Shortbread Cookies

In a small bowl, sift the flour, salt, and ginger together.

In a stand mixer with the paddle attachment, cream butter and confectioners' sugar on medium speed for 5 minutes. Scrape down the sides of the bowl and the beater.

Lower mixer speed and stir in the flour mixture just until blended. Incorporate the dried mangoes and candied ginger.

Wrap and cover dough with cling wrap. Refrigerate for at least 1 hour for easier handling.

Preheat oven to 325ºF.

Take out the chilled dough and roll out until 1-inch thick. Using cookie cutters, cut out shapes. Dust yellow sanding sugar on top of the cookies and pat firmly on top, if desired.

Place the cookies on a tray lined with a Silpat baking mat or baking paper and bake for 20 minutes.