A simple recipe for a rich, crumbly cookie.
Cream 1 stick butter with a cup of confectioner’s sugar and a teaspoon each almond and vanilla extract. Blend in 2 cups plain flour sifted with a teaspoon of baking powder, a half cup chopped pecans, and a heaping tablespoon of ground ginger.
(Note: I have tried this recipe with freshly-grated ginger, and it simply does not work at all well with the butter.)
This makes a soft, elastic dough. Work it into a ball and refrigerate for an hour or so. You can wrap it up if you want; I never do, I’m going to wad it up and roll it out anyway.
Pat or roll dough a half inch thick, sprinkle with sanding sugar, and cut into rounds or squares. Bake at 350 until lightly browned.