COOKIES

DUTCH BUTTER GINGER COOKIES

Serve with coffee or tea as a snack or with ice cream for dessert.

• 2 ½ cups all-purpose flour

• 1 cup sugar

• 1 cup butter (2 sticks), softened

• 1 ½ teaspoons baking powder

• 1 teaspoon vanilla extract

•  ½ teaspoon salt

• 1 egg

• 1 egg yolk

•  ¼ cup chopped candied ginger

Place flour, sugar, butter, baking powder, vanilla, salt and egg into a mixing bowl. With an electric mixer at low speed, beat until well blended. On wax paper, roll by hand into three 6-inch long rolls. Flatten each slightly to shape into a bar. Wrap well and refrigerate 2 hours or up to 1 week.

When ready to bake, heat oven to 350 degrees. Grease baking sheets. Beat the egg yolk in a cup with 2 tablespoons water. Cut one roll of dough at a time crosswise into ¼-inch slices. Place 1 inch apart on baking sheets. Brush each cookie with the yolk mixture and press a piece of chopped ginger into the top. Bake about 10 minutes, until lightly browned. Remove with a spatula to wire racks to cool. Makes about 70 cookies.

Source: Adapted from The Good Housekeeping Illustrated American Cookbook (Hearst, 1982).

Per cookie: 55 calories (45 percent from fat), 2.8 g fat (1.7 g saturated, 0.7 g monounsaturated), 13 mg cholesterol, 0.6 g protein, 6.9 g carbohydrates, 0.1 g fiber, 47.7 mg sodium.

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