Crystallized Ginger Cookies
1 3/4 cup flour
Mix dry ingredients and set aside. In large bowl, cream sugar and butter until smooth and light.
1/2 tsp baking powder
1/4 tsp powdered ginger
1/2 cup sweet butter
2/3 cup sugar
1 large egg
1/2 tsp vanilla
2/3 cup coarsely chopped crystallized ginger
Add egg and vanilla and beat until well combined. Slowly mix in flour mixture.
Form dough into a ball and refrigerate at least 1 hour, wrapped in plastic.
Cut dough into four sections and roll each into a log, about 2" in diameter. Wrap in waxed paper and chill for at least 1 hour. Note: This year I patted the dough into a rectangle about 1 1/2" high and then, after refrigerating, cut the rectangle into four long rectangles and sliced as below, rotating the long rectangles 90 degrees before each cut to preserve the square shape of the cookies.
Preheat oven to 350°F.
Slice dough into thin (less than 1/4") slices and place on parchment-lined cookie sheets.
Bake about 8 min. Watch carefully! Remove parchment and cookies to a cooling rack.
Source of recipe: