Ginger Drops  - Yield 5 dozen

 

1 cup            Butter (unsalted)

˝ cup           Sugar

˝ cup           Brown Sugar

4 tsp             Ground Ginger

1 tsp             Baking Powder

1 tsp             Baking Soda

1 tsp             Finely Ground Pepper

1 tsp             Vanilla

1 each                    Egg

1/3 cup         Molasses (robust unsulphured)

2 ˝ cups      Flour

1/3 cup         Minced Crystallized Ginger

 

Icing:

 

1 ˝ cups      Confectioners’ Sugar

˝ tsp           Ground Ginger

2 Tbsp                    Milk

 

Decoration:  Red & Green Nonpareils

 

1.     Heat oven to 350 degrees.  Line baking sheets with foil

2.     Beat butter, sugars, ginger, baking powder, baking soda, pepper and vanilla in a large bowl with mixer on high speed until pale and fluffy.

3.     Add egg; beat until blended.  Beat in molasses.  On low speed, beat in flour and minced ginger. 

4.     Drop heaping teaspoons 1 inch apart on prepared baking sheet.

5.     Bake 8-10 minutes until light brown on tip.  Cool on sheet 2 minutes before removing to a wire rack to cool completely.

6.     Icing:  Stir ingredients in a small bowl until smooth.  Using a fork, drizzle over cookies, then sprinkle with nonpareils.  Let icing dry at least 30 minutes