Virginia Roberts' Ginger Cookies

from Jane Scribner
via Sisi Damner

makes about 60 cookies

6 tablespoons butter
3/4 cup sugar
2 4-ounce boxes Dynasty Sugar Ginger (crystallized ginger), finely chopped
1/4 cup molasses
1 large egg, beaten
2 cups flour, sifted 3 times before measuring
2 teaspoons baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons ground ginger
brown raw sugar for rolling balls

Preheat oven to 350 degrees.

Cream butter, then add sugar, sugar ginger, molasses and egg. In a separate bowl, mix flour with baking soda, cinnamon, nutmeg and ground ginger. Add dry ingredients to wet and mix well. Roll dough into two long rolls, about 12 inches long. Wrap in Saran Wrap and chill for at least one hour (or up to 24 hours).

Prepare a baking sheet with Silpat (or butter it). Cut dough into pieces to make 1 inch-diameter balls. Roll in raw sugar and then flatten them on cookie sheet. Bake for 8 to 10 minutes. Remove from oven and leave cookies on the sheet for 2 minutes before moving them to a cookie rack.

Very flavorful – the crystallized ginger adds “chew.” Crystallized ginger is available in bulk at Whole Foods as well.