brown sugar ginger crisps

It is baking central around here.  I knocked off 4 more cookie recipes yesterday and today.  Planning on five more.  But the list seems to be getting longer, not shorter.  For now I will share these lovely, crispy cookies.  I am not a huge gingerbread fan but absolutely love this take on the traditional ginger cookie.   

The fact that the recipe has crystallized ginger totally sold me.  I had just enough left over from this recipe.

Jesse was my assistant, adding the sugar and flour.

Now this would be a recipe where I totally would have used cookie scoops (see previous post.)

Brown Sugar Ginger Crisps - from Gourmet magazine

makes 5 dozen cookies

1 1/2 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
1 large egg yolk
1 teaspoon vanilla
1/2 cup finely chopped crystallized ginger
1/4 teaspoon ground ginger

Preheat oven to 350 degrees F.
Sift together flour, baking powder, and salt.  Using a stand mixer, beat together butter and brown sugar at moderate speed until pale and fluffy, about 3 minutes.  Beat in yolk, vanilla and gingers.  Add the flour mixture and mix at low speed until just combined.
Drop heaping teaspoons of dough about 3 inches apart onto ungreased baking sheets.  Bake until golden brown, 13 to 15 minutes.  Cool cookies on sheets on racks for 5 minutes, then transfer with a metal spatula to racks to cool completely.