Candied Ginger Cookies

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.

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.