Recipe: Dutch Butter Ginger Cookies (using candied/crystallized) ginger)

DUTCH BUTTER GINGER COOKIES

"Serve with coffee or tea as a snack or with ice cream for dessert."

2 1/2 cups all-purpose flour
1 cup sugar
1 cup butter (2 sticks), softened
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 egg
1 egg yolk
1/4 cup chopped candied (or crystallized) ginger

Place flour, sugar, butter, baking powder, vanilla, salt and egg into a mixing bowl. With an electric mixer at low speed, beat until well blended.

On wax paper, roll by hand into three 6-inch long rolls. Flatten each slightly to shape into a bar. Wrap well and refrigerate 2 hours or up to 1 week.

When ready to bake:
Heat oven to 350 degrees F. Grease baking sheets.

Beat the egg yolk in a cup with 2 tablespoons water. Cut one roll of dough at a time crosswise into slices, about 1/2-inch thick. Place 1-inch apart on baking sheets. Brush each cookie with the yolk mixture and press a piece of chopped ginger into the top.

Bake about 10 minutes, until lightly browned. Remove with a spatula to wire racks to cool.

Makes about 70 cookies.
Adapted from source: The Good Housekeeping Illustrated American Cookbook