Candied Ginger Cookies

Hard margarine (or butter), 1/2 cup
softened
Granulated sugar 3/4 cup
Egg yolk (large) 1
Vanilla 1 tsp.

All-purpose flour 1 1/2 cups
Minced crystallized ginger 3 tbsp.
Baking powder 1 tbsp.
Ground ginger 1 tbsp.
Ground cinnamon 1 tsp.
Ground nutmeg 1/2 tsp.
Salt 1/4 tsp.

Milk, approximately 3 tbsp.

Cream margarine and sugar in large bowl. Add egg yolk. Beat well. Add vanilla. Beat until smooth.

Combine next 7 ingredients in small bowl. Add to margarine mixture in 2 additions, mixing well after each addition until no dry flour remains.

Add milk, 1 tbsp. (15 mL) at a time, mixing after each addition until soft dough forms. Roll dough into balls, using 2 tsp. (10 mL) for each. Arrange about 2 inches (5 cm) apart on greased cookie sheets. Bake in 375°F (190°C) oven for 10 to 12 minutes until golden and tops of cookies appear cracked. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Makes 2 1/2 dozen (30) cookies.

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