Instructions: Cut the candied ginger into very small (about 1/8 inch) pieces with a very sharp knife. Set aside. Sift together the flours, baking soda, salt, pepper and ginger.

Put margarine into a large mixing bowl and cream with the sugar. Add the molasses, egg and vinegar. Add the chopped ginger, then the flour mixture. Divide the dough into three parts for easier handling. Place in foil and refrigerate overnight. Rolling out the dough is best accomplished on a cold surface, if possible, because dough gets sticky as it becomes warmer during handling.

Generously flour the work surface and rolling pin. Roll out dough to 1/4 inch thick-ness. Quickly cut out cookies with a biscuit cutter and transfer immediately to a lightly greased foil or cookie sheet. Space widely; cookies expand to about 4 inches while baking. Keep dough chilled all the time you are not working with it. Bake in 350-degree oven for 15 minutes. When cool, store in airtight tin.

(Makes about 3 dozen)

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.