Cardamom Ginger Crunch

Heat oven to 375°. Grease a 9" x 13" baking dish; set aside.

Put 18 tablespoons butter and sugar in a large bowl; beat with a handheld mixer on medium until fluffy.

Add flour, 3 teaspoons ginger, 1 teaspoons ground cardamom, baking powder, and 1 teaspoons salt; mix until incorporated but still crumbly.

Transfer mixture to reserved dish; press flat with your hands.

Bake until shortbread is golden brown, about 20 minutes. Let cool.

In a 1-qt. saucepan over medium heat, combine remaining butter, ginger, cardamom, and salt and the confectioners' sugar and syrup.

Bring to a boil and pour over shortbread; cool.

Cut into 2" rectangles.