Double-Ginger Canes

Beat butter, sugars, egg, vanilla and ground ginger in a large bowl with an electric mixer until fluffy. With mixer on low speed, gradually beat in flour and crystallized ginger just until blended.

Divide dough in half. With lightly floured fingers, shape each portion into a 9 x 31⁄2-inch rectangle. Wrap individually and refrigerate until very firm, at least 3 hours.

Heat oven to 350°F. Have cookie sheets ready.

Cut 1 portion dough in half crosswise (keep other half chilled), then lengthwise in 1⁄4-inch-wide strips. Place 1 inch apart on ungreased cookie sheet. Curve 1 end to form canes.

Bake 10 to 12 minutes until lightly browned. Cool on cookie sheet on wire rack 1 to 2 minutes before removing to wire rack to cool completely. Repeat with remaining dough.

To decorate, pipe dots of icing on cane.

The double dose of ginger makes these quite spicy. Cut the crystallized ginger in half if you prefer a milder cookie.

GINGERBOY VARIATION

Prepare dough as directed in Step 1. Roll out on a floured surface to 1⁄4 inch thick. Cut with gingerboy cookie cutters (we used 2-inch and 31⁄4-inch cutters). Place on lightly greased cookie sheets. Bake in 350°F oven 10 to 13 minutes until firm and very lightly browned at edges. Remove to racks to cool. Melt 2 cups (12 ounces) semisweet chocolate chips as directed on package. Dip bottom halves of cookies into chocolate, scraping off excess against side of pan. Place on waxed paper and let stand until chocolate sets. Makes twenty-three 2-inch and fifty-seven 31⁄4-inch cookies.