Recipe: Three-Ginger Cookies (Betty Crocker) (using fresh ginger, ground ginger, crystallized ginger, and dates)

THREE-GINGER COOKIES

1 1/4 cups sugar, divided use
1/4 cup butter or margarine, melted
1 tablespoon grated gingerroot
2 tablespoons molasses
1/4 cup fat-free cholesterol-free egg product or 2 egg whites
1 1/2 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
2 tablespoons chopped crystallized ginger
1/2 cup chopped dates

Mix 1 cup sugar, the butter, gingerroot, molasses and egg product in medium bowl. Stir in flour, baking soda and ground ginger. Stir in crystallized ginger and dates. Cover and refrigerate at least 2 hours.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Spray cookie sheet with nonstick cooking spray.

Shape dough into 1 1/2-inch balls. Roll balls in 1/4 cup sugar. Place on cookie sheet. Flatten slightly with bottom of glass.

Bake 12 to 15 minutes or until only small indentation remains when touched (cookies will be soft). Remove from cookie sheet. Cool on wire rack.

Source: Betty Crocker