Crystallized Ginger Logs

1. 1

   In a medium bowl, whisk together the flour, baking powder, ground ginger, and salt; set aside.

2. 2

   In a large bowl, with an electric mixer on low speed, cream the butter and sugar together until pale in color.

3. 3

   Mix in the egg and vanilla extract.

4. 4

   Gradually add the flour mixture and mix well.

5. 5

   Stir in the crystallized ginger.

6. 6

   Flatten dough into a round about 1 1/2 inches thick.

7. 7

   The edges will be uneven.

8. 8

   Wrap in plastic wrap and chill for 1 hour or until firm.

9. 9

   Preheat oven to 350 degrees F.

10. 10

    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.

11. 11

    Bake in the center of the oven for about 10 minutes, or until the cookies are a light golden brown at the edges.

12. 12

    Right away transfer them to a wire rack to cool completely.

13. 13

    Store in an airtight container.

14. 14

    Well-wrapped cookies may be frozen.

No additional tips available.