For crunchy cookies, overbake slightly; for more tender ones, underbake by a minute or two.
Beat in a large bowl until very fluffy:
Add and beat until well combined:
Stir in the flour mixture until blended. Form the dough into ¾ inch balls and arrange about 1½ inches apart on the cookie sheets. I cut pieces of candied ginger into small strips and put two on each cookie before baking them. The cookies will flatten and develop a crinkled surface as they bake. Bake for 10-12 minutes. Let stand briefly, then remove to a rack to cool.
©2005-2016 Fay Butler