These easy cookies always go over big and they freeze well. These with fudge and snowball cookies are perfect for Christmas. Recipe is from Sunset mid 90's.
½ C. crystallized ginger, chopped 2 C. flour
¾ C. sugar 2 t. baking soda
6 T. butter ¾ t. ground cinnamon
¼ C. molasses ½ t. ground nutmeg
1 large egg
In a food processor whirl ginger and 1/3C. of the sugar until ginger is finely ground. Pour out. Put butter and another 1/3 C sugar in processor and whirl until fluffy. Add ginger mixture, molasses and egg, egg, whirl to mix. Separately mix flour, soda, cinnamon and nutmeg. Add to butter mixture. Whirl to blend well. Cover dough and chill one hour.
Shape into 1” balls and coat in remaining sugar. Place 2-3” apart on oiled baking sheet.
Bake at 350*, until slightly darker brown, 11-12 minutes total.
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