Instructions: Position rack in center if oven and preheat to 350 degrees. Grease heavy large cookie sheets. Combine flour, baking soda and salt in medium bowl.

Beat butter, 1/2 cup plus 2 tbsp. sugar and crystallized ginger in another bowl until fluffy. At low speed, beat in egg white, corn syrup, cinnamon, ground ginger, and cloves. Add dry ingredients and beat just until moist clumps form. Press mixture together to form smooth dough.Form level tbsp.

of dough into 1 inch balls. Roll in sugar and place on prepared cookie sheet, 2 inches apart. Dip bottom of glass into sugar.

Press cookies to 2 1/2 inch rounds with glass, dipping glass into sugar before each pressing. Bake until cookies are light brown, about 13 minutes.

Let cookies stand on baking sheet 5 minutes. Transfer to rack and cool completely. sift powdered sugar over half of each cookie. (Can be prepared ahead. Wrap airtight and let stand at room temp 1 week or freeze 1 month.)

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.