GingerSnaps

Recipe originally from _The New Basics_, tweaked a
little by me.
GingerSnaps
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2 C (4 sticks) unsalted butter, at room temperature
2 1/2 C dark brown sugar
3 eggs 
3/4 C molasses
1/4 C ground ginger (sic)
4 1/2 C flour
1 1/2 t cinammon
1 1/2 t baking soda
1/2 t salt
*1/4 - 1/3 C diced candied ginger - my addition*

Cream butter & sugar together until light and fluffy, by hand or on low speed
in a mixer, then beat in eggs & molasses. Sift together flour, sugar, cinnamon,
soda and salt. Stir into butter and sugar mixture thoroughly, then fold in 
candied ginger. Cover the bowl with plastic wrap and refrigerate 30 minutes. 
(At this point dough can also be frozen for later use.) 

Preheat the oven to 325 F. Line cookie sheets with parchment paper or wax paper.
Drop cookie dough onto prepared baking sheets by rounded teaspoons or, for fanc-
ier cookies, pipe through a pastry bag or cookie press. Flatten cookie drops 
with fingers, a fork or the bottom of a glass, greased, then dipped in sugar. 
Bake 10 - 13 minutes or until browned. Lift parchment off sheets and place onto
racks or countertop. When cookies are cool, remove them from paper. ~6 dozen.



Source:

rec.food.cookies