Glazed Double Ginger Cookies

I love the aroma of ginger.  I love it in Asian foods and I love it in baked goods at Christmas.  A lot of the cookie recipes I have that contain ginger also have cinnamon and nutmeg and other stuff that takes the spotlight off the ginger.  This recipe puts the ginger front and center.  There are no other spices or flavors in there!

Here's what you need: 
1 cup (2 sticks) of softened butter
1 cup packed brown sugar
1 egg
2 Tbl. grated fresh ginger
1/2 cup candied ginger, cut into a fine dice (divided)
2 1/4 cups all purpose flour
1 cup powdered sugar
1 Tbl. milk (add more by the drop if you need to for the glaze to flow)

Preheat oven to 350 degrees.

Cream the butter and sugar together until fluffy.

Add the egg and grated ginger and beat until light and fluffy.

Gradually add the flour and mix on low speed just until the dough comes together.  Fold in half the chopped candied ginger.

I used a small scoop to portion out the dough on my cookie sheet lined with parchment.  Space the dough balls out about two inches apart and bake for about 13 minutes, just until the edges are a light brown.

In a small ziplock baggie, combine the powdered sugar and milk.  Knead the bag until all of the lumps are gone.  Cut of a tiny tip of the corner of the bag and drizzle the completely cooled cookies with glaze.  Sprinkle the wet glaze with the remaining candied ginger.