Instructions: In a food processor (or blender), whirl ginger and 1/3 cup sugar until ginger is finely ground. Pour from container.

Put butter and 1/3 cup sugar in food processor (or bowl) and whirl (or beat with a mixer) until fluffy.

Add ginger mixture, molasses, and egg; whirl (or beat) to mix.

Mix flour, soda, cinnamon, and nutmeg. Add to butter mixture; whirl (or stir, then beat) to blend well.

Cover dough and chill until firm to the touch, about 1 hour.

Shape dough into 1-inch balls and coat in remaining sugar. Place balls 2 to 3 inches apart on nonstick or oiled baking sheets.

Bake in a 350 degree oven until slightly darker brown, 11 to 12 minutes total (if using 1 oven, switch pan positions after about 6 minutes). Transfer cookies to racks to cool. Serve, or store airtight up to 1 week; freeze to store longer.

This recipe yields about 4 dozen cookies.

Comments: Jozie Rabyor loves ginger, especially in these soft, chewy cookies. She grinds the candied ginger and mixes the dough in her food processor so her cookie jar gets filled quickly.

Yield: 4 dozen

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