Mrs. Claus' Candy Cane Ginger Snaps

These festive cookies contain three types of ginger--ground, fresh, and candied--plus other spices and a sprinkling of crushed candy canes.

Ingredients:

• 2 cups flour
• 2 teaspoons baking soda
• 3/4 teaspoon (kosher) salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 cup butter, at room temperature
• 1 cup granulated sugar
• 1/4 cup dark molasses
• 1 egg
• 1-inch piece fresh ginger, peeled and grated
• 3 ounces crystallized ginger, chopped coarsely
• 3 ounces peppermint candy canes
• Granulated sugar for sprinkling

Directions:

In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, ginger, allspice and cloves; mix well. In a large mixing bowl, combine butter, sugar, molasses, egg, and fresh ginger; mix well. Add dry ingredients to wet ingredients and mix until combined; stir in crystallized ginger. Wrap and place dough in refrigerator for at least 1 hour. Place candy canes in a heavy plastic bag and break into small pieces using either a mallet or rolling pin. Preheat oven to 375 degrees. Portion out chilled dough by heaping tablespoons, forming into balls if you wish, and place onto an ungreased cookie sheet, placing cookies 2 inches apart. Flatten each cookie slightly; sprinkle a few pieces of broken candy cane on top of each cookie. Bake 8-10 minutes and sprinkle with granulated sugar.

Number of Servings: 30-36 cookies.