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Beat the butter, sugar, and molasses until smooth. Add the egg and beat it until smooth again. Sift the dry ingredients, leaving out the confectioner's sugar. Add the dry mixture to the butter and beat on low. Stir in the crystalized ginger just as the flour starts to disappear. Spoon the dough into 1 inch balls, then roll in the confectioner's sugar. Place the balls on a greased cookie sheet, or silicone pad on a sheet, even parchment paper will work. Keep the cookies 2 inches apart. Bake at 350°F for 8-9 minutes, you want the edge to be stiff and the centers to be set but soft. Let the cookies cool on the pan until firm then remove to a rack to completely cool. Store in airtight containers until ready to serve.
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West African pepper — citrus, cardamom notes, gin botanical
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West African pepper — citrus, cardamom notes, gin botanical
Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals
Electric grinder for spices, coffee, dried herbs