From the ``Silver Palate Good Times Cookbook,'' by Julee Rosso, Sheila Lukins and Sarah Leah Chase.
-- 3/4 cup unsalted butter, at room temperature
-- 1 cup dark brown sugar
-- 1/4 cup molasses
-- 1 egg
-- 2 1/4 cups unbleached all-purpose flour
-- 2 teaspoons ground ginger
-- 2 teaspoons baking soda
-- 1/2 teaspoon salt
-- 1 1/2 tablespoons finely chopped fresh ginger
-- 1/2 cup finely chopped crystallized ginger
INSTRUCTIONS: Cream the butter and brown sugar in a large mixer bowl. Beat in the molasses and then the egg.
Sift the flour, ground ginger, baking soda and salt together. Stir into the butter mixture with a wooden spoon until blended. Add the fresh and crystallized gingers -- saving some of the crystallized ginger --and stir until well mixed. Refrigerate the dough, covered, at least 2 hours or overnight. You could also form the dough into logs and slice them for a flatter cookie.
Preheat the oven to 350 degrees. Grease cookie sheets.
Shape the dough into 1-inch balls and place about 2 inches apart on the cookie sheets. Place a piece of crystallized ginger in the centre of each cookie. Bake until browned, about 10 minutes.
Remove cookies to wire racks to cool completely. Yields 3 1/2 to 4 dozen cookies.
PER COOKIE: 70 calories, 1 g protein, 10 g carbohydrate, 3 g fat (2 g saturated), 12 mg cholesterol, 61 mg sodium, 0 g fiber.