| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
|
Sticks unsalted butter at room temperature; (1 cup) |
| 1 |
c |
Firmly packed light brown sugar |
| 1 |
lg |
Egg yolk |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Finely chopped crystallized ginger; (about 3 ounces) |
| 1/4 |
ts |
Ground ginger |
| 1 1/2 |
c |
All-purpose flour |
| 3/4 |
ts |
Double-acting baking powder |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
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 350F. 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.
Gourmet October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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