Pack a Punch Ginger Cookies (for Courtney)

These ginger cookies from the Cookie Swap are perfect. Perfect! The texture is chewy and crackly. The flavor is unmistakably ginger, due to a heaping tablespoon of dried ginger. A tablespoon might sound overpowering, but it isn't. It's just perfect. (Did I mention that already? Perfect!) The drizzle of white chocolate tames the heady ginger with a bit of richness. These will be my new go-to perfect ginger cookie. One of my favorite readers, Courtney just left me a comment telling me she needed this cookie post haste. I think she might be right. We all need these cookies. I'm going to try to whip up a batch with white chocolate chips in the dough and skip the drizzle. I'll let you know how it goes. Credit for the recipe goes to my friend Nancy Gubler. She's leaving in January for a mission to New Zealand. I hate to see her go, but I'm sure glad she gave me her recipe before she left the country. That was close.
Gingersnaps from Nancy Gubler
Estimated Cost: $3.00 for 3 dozen
3/4 cup shortening
1 cup sugar
1/4 molasses
1/2 teaspoon salt
1 egg
1 teaspoon cinnamon
2 teaspoons baking soda
1 tablespoon ginger
2 cups flour
sugar, for rolling
melted white chocolate for drizzling, optional
Preheat oven to 350 degrees. In a large bowl, cream shortening and sugar. Add molasses, salt and egg, mixing well. Sprinkle in cinnamon, soda, and ginger. Gently mix in flour. Shape into 3/4 inch balls. Roll in sugar and bake on baking sheet for 12-15 minutes. Drizzle with white chocolate, if desired.