Ginger Pecan Chews Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  sugar
     1/2           cup  butter or margarine -- softened
     1/2           cup  molasses
  1                     egg
  1       (2 ounce) jar  crystallized ginger -- chopped (about 1/3 cup)
  2               cups  all-purpose flour
  1           teaspoon  ground ginger
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
     1/2           cup  chopped pecans
                        Pecan halves, if desired

Heat oven to 375º. Beat sugar, butter, molasses, egg and crystallized
ginger in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in flour, ground ginger, baking soda and salt. Stir in chopped pecans.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Press pecan half onto each cookie. Bake 12 to 14 minutes or until almost no indentation remains when touched near center. Immediately remove from cookie sheet to wire rack.

Gingerbread Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  packed brown sugar
     1/3           cup  shortening
  1 1/2           cups  dark molasses
     2/3           cup  cold water
  7               cups  all-purpose flour
  2          teaspoons  baking soda
  2          teaspoons  ground ginger
  1           teaspoon  salt
  1           teaspoon  ground allspice
  1           teaspoon  ground cloves
  1           teaspoon  ground cinnamon
                        Creamy White Frosting -- (recipe follows)
                       
                        CREAMY WHITE FROSTING
  4               cups  powdered sugar
  1           teaspoon  vanilla
  5        tablespoons  half-and-half
                        Food color, if desired

Beat brown sugar, shortening, molasses and water in very large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Creamy White Frosting. Cover and refrigerate about 2 hours or until firm.

Heat oven to 350º. Lightly grease cookie sheet. Roll one-fourth of dough at a time 1/4 inch thick on lightly floured surface. Cut with floured gingerbread cookie cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely. Frost with Creamy White Frosting.

CREAMY WHITE FROSTING:

Mix all ingredients until smooth and spreadable.