Of Contras and Killer (Ginger) Cookies

Photo from the website of Beeswax Sheepskin, the hot band playing at the Charlottesville Contra Dance tonight at MAC, which I'll get to attend thanks to Sue arranging for a place to stay with Will Morrison and Mary Prendergast of Catharthis.

Sue and Rob volunteered their front porch to be the drop-off point for the community-assisted agriculture producer from Scottsville, The Best of What's Around. Today was the first delivery--all kinds of greens including spinach, kale and mustard, plus asparagus, camomille flowers, pea tops and I don't know what all else.

To welcome those coming to get their shares, I baked Sue's favorite cookie. Here's the recipe:

Joanie's Triple Ginger Snaps

Mix together and set aside:

2 cups flour

1/2 tsp. baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

Cream together:

1/2 cups sugar

1/2 cup unsalted butter, softened

Add in:

1/2 cup molasses

1 large egg, lightly beaten

1 TBS grated fresh ginger

1/2 cup coarsly chopped candied ginger

Gradually add dry ingredients, stirring until well blended. Cover and set in refrigerator to chill for an hour or overnight.

Preheat oven to 350 degrees F.

Form dough into 3/4 inch balls. Pour 1/4 cup sugar into bowl and roll cookies to lightly coat. Place on greased cookie sheets . spaced two inches apart.

Bake in center of oven for 12 to 14 minutes until cookies are just beginning to color and tops are crinkled.

Cool on racks or board. Store in tighly covered container.