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Directions:
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Two kinds of ginger give these cookies a spicy kick. Look for crystallized ginger in bags in the baked goods aisle, or in the bulk section of your natural foods store. Ginger and chocolate make a nice combination; if you like, drizzle with some melted bittersweet chocolate over the baked, cooled cookies.
Cream together until light and fluffy:
1 cup unsalted butter, room temperature
2/3 cup sugar
Beat in:
1 large egg
1/2 teaspoon vanilla extract
Whisk together then mix in:
2 1/2 cups all-purpose flour
3/4 teaspoon ground ginger
1/2 teaspoon salt
Mix in:
1 cup finely chopped crystallized ginger
Stir just until all ingredients are well blended. Chill dough for 3-4 hours before rolling.
Preheat oven to 350 degrees. Roll the dough out on a lightly floured counter to 1/4-inch thickness and cut, then transfer the cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let the cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
My favorite shapes for Ginger Cookies are the Butterfly cookie cutter, the Horse cookie cutter, and the Acorn cookie cutter.
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