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Crystallized Ginger Logs



In a medium bowl, whisk together the flour, baking powder, ground ginger, and salt; set aside.
In a large bowl, with an electric mixer on low speed, cream the butter and sugar together until pale in color.
Mix in the egg and vanilla extract.
Gradually add the flour mixture and mix well.
Stir in the crystallized ginger.
Flatten dough into a round about 1 1/2 inches thick.
The edges will be uneven.
Wrap in plastic wrap and chill for 1 hour or until firm.
Preheat oven to 350 degrees F.
Cut the round of dough (as if slicing a round loaf of bread) into 1/4-inch-thick slices (they will be different lengths) and place them 2 inches apart on ungreased baking sheets, flat side down.
Bake in the center of the oven for about 10 minutes, or until the cookies are a light golden brown at the edges.
Right away transfer them to a wire rack to cool completely.
Store in an airtight container.
Well-wrapped cookies may be frozen.