Follow recipe for Scottish Shortbread.
Blend 1/2 teaspoon ground ginger with dry ingredients.
After addition of butter, stir in 1/2 cup finely chopped crystallized ginger.
Roll a fourth of dough at a time 1/8 inch thick on a floured surface; cut with a 2-inch fluted round cutter.
Bake on ungreased cookie sheets at 350Â°F 12 minutes.
Spread Ginger Filling, below, over bottoms of half the cooled cookies: cover with remaining cookies.