Title: Brown Sugar Ginger Crisps
Categories: Cookies
Yield: 50 servings
1 c Unsalted butter; room temp
1 c Firmly packed light brown
-sugar
1 lg Egg yolk
1 ts Vanilla
1/4 ts Ground ginger
1/2 c Crystallized ginger; finely
-chop
= (about 3 ozs)
1 1/2 c All-purpose flour
3/4 ts Double-acting baking powder
1/2 ts Salt
In bowl, cream together the butter and the brown sugar
and beat in the egg yolk, the vanilla, the crystallized
ginger, and the ground ginger.
Into the bowl, sift together the flour, the baking
powder, and the salt and combine the batter well.
Drop teaspoons of the batter about 3 inches apart onto
ungreased baking sheets and bake the cookies in batches in
the middle of a preheated 350 degree oven for 10 to 12
minutes, or until they are just golden. Let the cookies
cool on the sheets for 5 minutes, transfer them carefully
with a metal spatula to racks, and let them cool
completely. Makes about 50 cookies.
