GINGER LEMON COOKIES
Makes 3 Dozen

1/4 pound (1 stick) unsalted butter
3/4 cup plus 2 tablespoons sugar, plus more for sprinkling
1 large egg
1 tablespoon grated lemon zest
1 1/3 cups all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup diced crystallized ginger, cut into 1/8-inch dice

1. Heat oven to 350 degrees. Line 2 baking sheets with
parchment; set aside. In an electric mixer, use paddle
attachment to mix butter and sugar on medium-high
speed until light and fluffy for about 5 minutes, scraping
down sides of bowl twice. Add egg; mix on high speed to
combine. Add zest; mix to combine.

2. In a bowl, whisk together flour, ground ginger, baking
soda, salt and crystallized ginger, add to butter mixture;
mix on medium-low speed to combine, about 20 seconds.

3. Using two spoons, drop about 2 teaspoons of batter on
baking sheet; repeat, spacing them 2 inches apart. Bake
for 7 minutes.