Crisp Ginger Cookies - cooking recipe

Ingredients

7 1/2 ounces unsalted butter, at room temp
1 1/4 cups sugar (10 oz)
1 extra large egg
1/2 cup dark molasses
2 1/2 cups flour (12 1/2 oz)
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons ground ginger
2 tablespoons minced candied ginger
1 1/4 cups toasted pecan halves, coarsely chopped

Preparation

In a large bowl, combine the butter and sugar.
Using an electric mixer set on medium speed, beat until the mixture is fluffy and light.
Add the egg and continue to beat on medium speed until fully incorporated, then beat in the molasses.
To another, smaller bowl, sift together the flour, soda, salt and ground ginger.
With the mixer set on low speed, beat the flour mixture into the butter mixture, one third at a time, beating well after each addition.
Stir in the candied ginger and pecans.
Turn the dough out onto a lightly floured work surface.
Knead briefly, then divide into 2 equal portions.
Using your palms, roll each portion into a log, 1 1/4 to 1 1/2 inches in diameter.
Wrap each log separately in plastic wrap and chill about two hours.
Preheat oven to 325*F (165*C) LIne two baking sheets with standard parchment paper.
On a lightly floured surface, slice the dough logs crosswise 1/8th inch thick.
Place the dough rounds 1 inch apart on the prepared baking sheets.
Bake until golden, 8 to 10 minutes.
Set on a wire rack to cool completely.