*triple ginger lemon snaps*

Found these delights in one of my favorite sites : http://www.101cookbooks.com/index.html

The crystallized ginger in these cookies needs to be minced pretty fine in order to disperse it in little crystally ginger bites.

1/2+ cup large-grain sugar (i.e. turbinado)

2 cups spelt flour OR whole wheat pastry flour
1 teaspoons baking soda
1 teaspoon star anise, finely ground
4 1/2 teaspoons ground ginger
1/2 teaspoon fine grain sea salt

1 stick (1/2 cup) unsalted butter, room temperature
1/4 cup unsulphured molasses (I use Wholesome Sweeteners brand)
2/3 cup fine grain natural cane sugar, sifted
1 1/2 tablespoons fresh ginger, peeled and grated
1 large egg, well beaten
1 cup crystallized ginger, then finely minced
2 lemons, zest only

Preheat the oven to 350F degree

* Line baking sheets with parchment paper

* In a large bowl whisk together the flour, baking soda, star anise, ground ginger, and salt.

* Heat the butter in a skillet until it is just barely melted. Stir in the molasses, natural cane sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, add the crystallized ginger (make sure it isn't too clumpy), and lemon zest. Stir until just combined.

* I scooped these with a tablespoon, rolled them a bit with my hands to form neat balls and rolled them around in the extra sugar. 1/2 T balls would also do - even more bite sized snaps!

* Bake for 7-10 minutes or until cookies puff up, darken a bit, get fragrant and crack.

Makes a few dozen.