Rebecca Corbett always brings her old-fashioned cut-out sugar cookies (which the kids may or may not help decorate); Cookie Press Cookies (see Martha Stewart’s Christmas, 1989, p. 44), which Rebecca dyes green; and these gingersnaps, for which she purchases the candied ginger at Jeppi Nut Co., 312 N. High Street.
For candied ginger sugar:
1 cup coarsely chopped candied (or crystallized) ginger
1 cup sugar
For cookies:
3/4 cup butter
3/4 cup sugar
1/4 cup candied ginger sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Preheat oven to 350 degrees.
Chop candied ginger coarsely with a knife, then measure to 1 cup. Process in food processor, along with 1 cup sugar, until finely ground. (If ginger sticks together, add more sugar.)
In mixer, cream butter, then add sugar and 1/4 cup of the candied ginger sugar and beat until light and fluffy. Add egg and molasses and beat well. Sift flour, soda and spices and add to mixture, beating until smooth. Chill for at least two hours.
Spread remaining candied ginger sugar on a large plate. Shape dough into 1/2 inch balls and roll in the ginger sugar. Bake for 13 minutes (cookies will puff up, then flatten). Remove immediately with sharp spatula to wire racks. (If cookies are left to cool on sheets, the candied ginger will harden and stick.) Yield: about four dozen.
