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Brown Sugar Ginger Crisps




Source of Recipe


From Gourmet Magazine, 1989


Recipe Link: http://communities.msn.com/recipesfornoncooks/cookies.msnw

List of Ingredients




1 cup unsalted butter at room temperature

1 cup firmly packed light brown sugar

1 large egg yolk

1 teaspoon vanilla extract

1/2 cup (about 3 ounces) finely chopped crystallized ginger

1/4 teaspoon ground ginger

1-1/2 cups all-purpose flour

3/4 teaspoon double-acting baking powder

1/2 teaspoon salt


Recipe



1. In a bowl, cream together the butter and brown sugar. Beat in the egg yolk, vanilla extract, crystallized ginger, and the ground ginger.

2. Into the bowl, sift together the flour, baking powder and salt. Mix well.

3. Drop the batter by teaspoons 3 inches apart onto ungreased baking sheets. Bake in the middle of a preheated 350° F. oven for 10 to 12 minutes, or until they are just golden. Let the cookies cool on the baking sheets for 5 minutes; transfer them carefully with a metal spatula to racks. Let them cool completely. The cookies may be made 1 month in advance and kept frozen in airtight containers.

Yields 50 cookies