little ginger cookies

Delicious, and small, like the cappuccino coins and walnut crisps.

4 oz. (1 stick) cold, unsalted butter, cut into 8 pieces
1/2 cup packed dark brown sugar
1 Tbs. finely minced fresh ginger
1 Tbs. powdered ginger
1/2 tsp. vanilla
1 cup plus 2 Tbs. all-purpose flour
1/4 tsp. baking soda
pinch of salt
1/4 cup finely diced crystallized ginger (1/8 inch pieces)

1. In the bowl of an electric mixer, cream the butter and sugar on medium speed until smooth, about 3 minutes. Add the fresh ginger, powdered ginger, vanilla, flour, baking soda, and salt; mix just until the dough comes together. Turn out the dough onto a lightly floured board, gather into a ball, and flatten slightly.

2. Lightly dust a large piece of parchment paper with flour. Place the dough in the center and roll out to an even 1/8 inch thickness. Lightly flour the rolling pin as needed to prevent sticking. Cover and refrigerate the dough until firm, about 1 hour.

3. Preheat the oven to 350F. Move an oven rack to the middle position. Line large baking sheets with parchment paper.

4. Using a very sharp knife or cookie cutter, cut out 3/4 inch wide (at the widest part) diamonds, crescents, or shape of your choice. Place 1/2 inch apart on the prepared baking sheets, and press a tiny cube of the crystallized ginger near one end.

5. One sheet at a time, bake the cookies until the edges are lightly golden, 10 to 12 minutes. Cool on the baking sheets set on wire racks.

Then be careful not to eat them all at once, because this makes 7 dozen cookies.