A “Must Have” for all Ginger Loving People!

Yields : approx. 30 cookies

Ingredients:

2 cups whole wheat or spelt flour
1 ½ tbsp ground ginger
1 tsp baking soda
½ tsp salt
8 tbsp (1 stick) butter
2/3 cup sugar
¼ cup molasses
2 tbsp finely grated fresh ginger
1 egg
1 cup dried apricots, finely chopped
4 crystalized ginger pieces … finely chopped
6 ounces bittersweet chocolate (60-70% cacao) finely chopped … optional
1 cup raw turbinado sugar

Directions:
Whisk together flour, ground ginger, baking soda, and salt … set aside.
Heat butter in small pot over medium-low heat until just melted. Remove from heat and stir in granulated sugar, molasses, and fresh ginger. Set aside until mixture is just warm and then whisk in egg. Add apricots and crystalized ginger to the butter/molasses mixture … stir until just barely combined. Fold in chocolate. COVER AND CHILL UNTIL FIRM .. ABOUT 1 HOUR

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper .. set aside. Place raw sugar in a small bowl. To form each cookie, shape 1 tbsp (scant) into a ball and roll in raw sugar to coat. Transfer to baking sheets. Bake until just cracked on top … approx.10 minutes.