Crisp Ginger Cookies

1. 1

   In a large bowl, combine the butter and sugar.

2. 2

   Using an electric mixer set on medium speed, beat until the mixture is fluffy and light.

3. 3

   Add the egg and continue to beat on medium speed until fully incorporated, then beat in the molasses.

4. 4

   To another, smaller bowl, sift together the flour, soda, salt and ground ginger.

5. 5

   With the mixer set on low speed, beat the flour mixture into the butter mixture, one third at a time, beating well after each addition.

6. 6

   Stir in the candied ginger and pecans.

7. 7

   Turn the dough out onto a lightly floured work surface.

8. 8

   Knead briefly, then divide into 2 equal portions.

9. 9

   Using your palms, roll each portion into a log, 1 1/4 to 1 1/2 inches in diameter.

10. 10

    Wrap each log separately in plastic wrap and chill about two hours.

11. 11

    Preheat oven to 325*F (165*C) LIne two baking sheets with standard parchment paper.

12. 12

    On a lightly floured surface, slice the dough logs crosswise 1/8th inch thick.

13. 13

    Place the dough rounds 1 inch apart on the prepared baking sheets.

14. 14

    Bake until golden, 8 to 10 minutes.

15. 15

    Set on a wire rack to cool completely.

* Per serving · 4 servings · Values may vary.