Candied Ginger Cookie

Ginger Sable

This is a recipe from France and commonly served during the Christmas season as well as all year long. Ginger is an old time use for stomach ailments.

INGREDIENTS

2 cups all-purpose flour
½ teaspoon baking powder
10 tablespoons butter
½ cup granulated sugar
1 egg
2/3 cup chopped candied ginger
Egg wash:
1 egg white
2 teaspoons water
Granulated sugar for sprinkling

*

Directions:
In a medium bowl mix the flour and baking powder and set aside. In large mixing bowl, cream the butter and sugar together until smooth. Add the egg and mix in the dry ingredients and candied ginger until a smooth dough forms.

Form the dough into 1 1/2-inch diameter log. Wrap the dough in plastic wrap and chill for 1 hour or up to 3 days. 

Preheat the oven to 350F. Prepare the egg wash by beating together the egg white and 2 teaspoons of water. 

Slice the dough crosswise into ¼-inch thick coins. Brush the ginger cookies with the egg wash, sprinkle with sugar, and then bake them on a parchment lined baking sheet for 15 minutes, or until they are lightly browned around the edges. 

Cool the cookies for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely. 

Yield: 2 to 3 dozen