Crystallized Ginger and Rosemary Cookies

Combine the flour, salt, baking soda, and cream of tartar in a mixing bowl. Set aside.

Beat the butter in the bowl of a standing electric mixer fitted with the paddle attachment. Begin beating on low speed. Increase the speed to medium and beat for about 3 minutes, or until very light and smooth.

Add the superfine sugar, 1/4 cup at a time. When all the sugar has been added, beat for 2 minutes. Add the egg yolks, one at a time, beating after each addition. Add the vanilla extract and continue to beat for 1 minute.

Mix half of the flour mixture into the creamed mixture. Beat until just incorporated. Add the milk. When blended, add the remaining flour, the crystallized ginger and the fresh rosemary and beat to just barely blend.

Remove the dough onto a lightly floured, clean and flat work surface. Lightly flour your hands and finish mixing the dough by using a gentle kneading motion, working until the dough is just blended. Do not over-work the dough.

Form the dough into two disks and cover each tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 6-7 days) or until firm. (Dough can also be frozen for up to a month). If you have no time to refrigerate, it’s not a problem. The cookies will still be OK, but the dough will just be stickier and a little harder to shape into balls. But it’s not impossible.

When ready to bake, preheat the oven to 350 F. Line two baking sheets with parchment paper or nonstick silicone baking mats. Set aside.

Remove the dough from the refrigerator and unwrap. Place the granulated sugar on a large plate.

Using a small ice cream scoop or tablespoon, make mounds of dough. Roll each mound of dough into a ball about 1 1/2 inches in diameter. Using your palm, gently flatten each ball to about 2 inches in diameter. Roll each cookie in the granulated sugar to coat completely and place them about 2 inches apart on the prepared baking sheets.

Place in the oven and bake for 8-10 minutes, or until just barely brown around the edges (they should still be pale on top). Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.

Store, airtight, at room temperature for up to a week.

Makes about 4 dozen cookies.

Recipe adapted from “Milk & Cookies” by Tina Casaceli.