1 1/3 c. butter or stick butter, softened
1 1/3 c. sugar
2 eggs
2 2/3 c. flour
1/4 tsp. salt
1 1/2 c. raisins
1/2 c. chopped crystallized ginger (see note)
1 egg white, beaten

In mixing bowl, cream butter, sugar and eggs. Stir in flour and salt, mixing until blended. Stir in raisins and ginger. Chill 1 to 2 hours to firm dough slightly. With floured hands, form dough into a log about 3 inches in diameter, or smaller. Wrap log in waxed paper. Refrigerate log to chill completely.

With sharp knife, cut slices from log about 1/4 inch thick. Place slices on greased baking sheet. Brush slices with beaten egg white. Sprinkle with additional granulated sugar.

Bake at 350 degrees about 15 minutes (reduce time for smaller cookies). Yield: 2-3 dozen cookies. (NOTE: 1/2 cup golden raisins and 1 tablespoon powdered ginger may be substituted for candied ginger.