Instructions: In the bowl of an electric mixer, beat butter until creamy and smooth. Add 1 cup sugar and cream together until light and fluffy. Beat in egg and almond extract, scraping down sides of bowl with a spatula occasionally. Add mascarpone and beat just until smooth.

In a medium bowl, stir together flour, baking powder, baking soda, salt and cardamom. Beat dry ingredients into butter mixture to form a soft dough. Stir in crystallized ginger. Wrap dough tightly in plastic wrap and chill 30 minutes, or until firm.

Preheat oven to 325 degrees. Divide dough into 4 equal portions. Working with one portion at a time, break off small pieces and roll into a 1/2 inch ball.

Roll each ball in remaining 1/2 cup sugar, then place on a lightly greased baking sheet about 1 inch apart. Press down each ball slightly so it doesnt roll around on the pan. Bake 12 to 15 minutes or until cookies just begin to turn pale golden at the edges. Remove from oven and cool on a rack. Store in airtight container.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.