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Crispy Brown Sugar Ginger Cookies

2 sticks (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 finely chopped crystallized ginger
1 teaspoon freshly grated ginger
1 1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon salt

1. With a stand-up or hand-held mixer cream the butter and the brown sugar until light and fluffy. Beat in the egg yolk, the vanilla, the crystallized ginger and the fresh ginger. In a separate bowl sift together the flour, baking powder, and salt and then fold into the batter thoroughly.
2. Drop small 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 (325 if using convection) for 10 to 12 minutes, or until they are golden. Let the cookies cool for 3 minutes on the sheet pan, then transfer them carefully with a metal spatula to racks, then let them cool completely.

Makes 50 cookies.

Recipe provided courtesy of The Sugar Association, Inc.