From Martha Stewart Living Cookbook - First made for Half Moon Yoga's Opening Party...
Makes about two dozen cookies
8 Tbs. unsalted butter
3/4 cup plus 2 Tbs. sugar
1 large egg
1 Tbs. grated lemon zest
1-1/3 cups all purpose flour
1/2 tsp. ground ginger
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup finely chopped crystallized ginger
Preheat oven to 350. Line two cookie sheets with parchment paper. In bowl of electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes, scraping down sides of bowl.
Add the egg and mix on high until combined. Add the lemon zest; mix to combine.
In another bowl, whisk together the flour, ground ginger, baking soda, salt and crystallized ginger. Add dry ingredients to the butter/sugar mix and combine for about 20 seconds. Using two spoons, drop a Tbs. of batter on prepared baking sheet, about 3" apart. Bake for 7 minutes, then rotate the sheets between the racks and bake until just golden, about 7 more minutes. Slide parchment paper with cookies on it onto a rack to cool for 15 minutes. Store in an airtight container for up to a week.