Gingering sparkle Up

Over on her blog, Life in Motion, the lovely sparkle tells very little about her recent adventures with ginger.  (Seriously sparkle, is "fucking hurts" really enough detail?

She went on to mention in her comments that there was a whole half a root left in the 'fridge making mean faces at her (or something like that).  I suggested she get rid of it by making some cookies… after all, her beloved likes cookies, that much I do know.

To that end, and at her request, I offer this recipe.

Spicy Ginger Cookies
You'll need
3/4 c. butter
1 c. packed brown sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
2 tsps. ground ginger (make sure it's not too old, taste)
2 tsps. baking soda
1 tsp salt
2 tbsps finely minced fresh ginger root
1/2 cup chopped crystallized ginger

In a large bowl, cream together the butter and brown sugar until smooth. 

Beat in the egg and molasses. 

In another bowl, sift together, ground ginger, baking soda, and salt.

Stir dry mix into the molasses mixture until combined. Then gently add in the fresh and crystallized gingers. 

Refrigerate dough in covered bowl or ziplock for at least 2 hours — overnight is best.

Preheat oven to 350 degrees F (175 degrees C). Shape dough into walnut sized balls, dip in white sugar and place about 2 inches apart onto ungreased parchment covered cookie sheet. 
Bake for 10 minutes in the preheated oven, or until lightly browned. Turn sheet as needed. Cool on wire racks.

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