3/4 c. (1 1/2 sticks) unsalted butter, room temperature
1 c. packed dark brown sugar
1/4 c. molasses
1 egg
2 1/4 c. unbleached flour
2 tsp. ground ginger
2 tsp. baking soda
1/2 tsp. salt
1 1/2 tbsp. finely chopped fresh ginger root
1/2 c. finely chopped crystallized ginger

Cream the butter and brown sugar in a large bowl. Beat in molasses and then the egg. Sift the flour, ground ginger, baking soda and salt together. Stir into the butter mixture until blended. Add the fresh and crystallized ginger and stir until well mixed.

Refrigerate the dough covered at least 2 hours or overnight. Preheat oven to 350 degrees. Grease cookie sheets. Shape the dough into 1 inch balls and place about 2 inches apart on the cookie sheets. Bake until browned - 10 minutes.

Remove to wire racks to cool completely - makes 3 1/2-4 dozen cookies. Excellent cookies!