Recipe: Ginger Moons (China Moon Cookbook) (using fresh ginger, ground ginger, and crystallized ginger)

GINGER MOONS

4 ounces (1 stick) cold unsalted butter, cut into 8 pieces
1/2 cup dark brown sugar
1 tablespoon finely minced fresh ginger
1 tablespoon ground ginger
1/2 teaspoon vanilla
1 cup plus 2 tablespoons flour
1/4 teaspoon baking soda
Pinch fine sea salt
1/4 cup finely diced crystallized ginger

Cream the butter and brown sugar with an electric mixer until smooth, about 3 minutes. Add the minced and ground gingers, the vanilla, flour, baking soda and salt. Mix just until the dough comes together. Turn out on a lightly floured board, gather into a ball and flatten slightly.

Lightly flour a large piece of parchment paper. Place the dough in the center and roll out with a floured rolling pin to 1/8-inch thickness. Cover and refrigerate dough until firm, about 1 hour.

WHEN READY TO BAKE:
Preheat the oven to 350 degrees F; line large baking sheets with parchment paper.

Using half the edge of a 1 1/2-inch round cookie cutter, cut out crescents about 3/4 inch thick at widest point. Press a tiny piece of crystallized ginger near one tapered end.

One cookie sheet at a time, bake on the middle rack of the oven until the edges are lightly golden, 10 to 12 minutes. Cool cookies on baking sheets set on wire racks.

Makes 7 dozen moon cookies
Source: China Moon Cookbook by Barbara Tropp