Too late for the cookie contest, BUT..

These are SO good. Crisp edges, chewy middle, luscious ginger..

2 sticks (1 cup) unsalted butter at room temperature
1 cup firmly packed light brown sugar
1 large egg yolk
1 teaspoon vanilla
1/4 teaspoon minced ginger

1 1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon salt

1/2 cup finely chopped crystallized ginger (about 3 ounces)

In bowl cream together the butter and the brown sugar and beat in the egg yolk, the vanilla, and the minced ginger. Sift together the flour, the baking powder, and the salt, and mix into butter-egg mixture. Stir in candied ginger. Drop teaspoons of the batter about 3 inches apart onto parchment lined baking sheets and bake the cookies in batches in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are just golden. Let the cookies cool on the sheets for 5 minutes, transfer them carefully with a metal spatula to racks, and let them cool completely.

I never made these before, this was a stretch trying to recreate an old family friend's recipe. This isn't it but boy is it good....my ex is no sweets guy but he was stuffing handfuls in his pockets, my kids are walking around with crumbs all over their faces, my husband has this completely innocent look on his face but the mug in his hand is never coffee, it's milk, so I have my suspicions. ; )