Ginger Bites

The Good Cookie
Tish Boyle
Gathered from around the world, these recipes range from the simply presented to the richly decorated. Clear instructions, tips for decorating and storing, and cookie history make this book a must have for the baker. Tish Boyle is the Food Editor of Pastry Art and Design and Chocolatier magazines. 389 pp. $52.50. Recipe: Ginger Bites.

Makes about 32 cookies

2 cups all-purpose flour
1 tablespoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/3 cup finely chopped crystallized ginger
1/2 teaspoon finely grated lemon zest

Make the dough

1. sift together the flour, ginger, cinnamon, baking powder, and salt into a medium bowls; set aside.

2. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugars at medium-high speed until light in texture and color, about 2 minutes. Beat in the crystallized ginger and lemon zest until combined. Reduce the speed to low and add the flour mixture, mixing just until blended.

3. Scrape the dough out onto a work surface and shape it into an 18 -inch log 1 1/2 to 1 3/4 inches in diameter. Cut the log into two 9-inch logs. Wrap each dough log in plastic wrap and refrigerate for at least 2 hours, until firm (or up to 3 days).

Slice and bake the cookies

4. Position two racks near the center of the oven and preheat the oven to 325 F.

5. Unwrap the dough. Cut the logs into 3/8 inch thick slices and arrange the cookies on ungreased baking sheets, spacing them 2 inches apart. Bake, two sheets at a time, for 23 to 25 minutes, switching the position of the sheets halfway through baking, until the edges are lightly golden. Transfer the cookies to a wire rack and cook completely.

Store in an air tight container at room temperature for up to a week.

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