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• 2 1/2 cups all-purpose flour
• 1/3 cup finely chopped crystallized ginger (3 ounces)
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks ( 1/2 pound) unsalted butter, softened
• 1 1/4 cups sugar
• 1 large egg yolk
• 1 teaspoon pure vanilla extract

1. In a medium bowl, whisk the flour with the crystallized and ground ginger, baking soda and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Divide the dough in half. Pat each half into a round, wrap them in plastic and refrigerate for 15 minutes.
2. Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven. On a lightly floured surface, roll out each piece of dough 1/8-inch thick. Using a 2-inch biscuit cutter, stamp out rounds as close together as possible. Arrange the rounds on large baking sheets, about 1 inch apart. Gather the scraps and reroll, cutting out more cookies.
3. Bake the cookies in batches for about 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.

The cookie dough can be wrapped in plastic and aluminum foil and refrigerated for up to 1 week or frozen for up to 1 month. Thaw in the refrigerator before using. The baked cookies can be stored in an airtight container for up to 1 week or wrapped in plastic and foil and frozen for up to 1 month.

Finely Chop 6 oz chocolate bars w/nibs. Replace ground and crystallized ginger, folding in after beating in the dry ingredients.

Finely grind 2/3 cup roasted salted hazelnuts. Replace both gingers with hazelnuts. When cookies are cool, sandwich with Nutella.

Replace both gingers with 3/4 cup shredded unsweetened coconut. Roll dough into 1-inch balls and bake for 14 minutes. Dent the cookies, fill with jam and bake about 10 minutes more.

Food And Wine December 2007 FW