gingersnaps

2 1/4 c all-purpose flour
2 t baking soda
1/2 t salt
1 T ground ginger
1 T finely chopped crystallized ginger
1 t ground cinnamon
1/2 t ground black peppre
1/2 t ground allspice
3/4 c butter, softened
1 c brown sugar, packed firmly
1 egg
1/4 c molasses
1/2 c granulated sugar (for coating)

In a medium bowl, mix flour, baking soda, both gingers, cinnamon, black pepper, and allspice. Set aside mixer, cream butter until fluffy and lightened in color. Add brown sugar and beat until well-blended. Add egg and molasses. Beat until thoroughly combined. Gradually add dry ingredients and mix well. Dough will be sticky. Refrigerate for 1 hour.

Preheat oven to 350 degress. Shape dough into balls 1 1/2" in diameter. Dip tops in granulated sugar. Place balls, sugared side up, about 2 inches apart on ungreased cookie sheets.

Bake 12 to 16 minutes until cookies are firm to the touch and the edges are beginning to brown. Let stand 1 minute. Remove from baking sheets to rack.

Makes about 48 cookies.