Sugar Cookies with Pecans and Candied Ginger

I am on my second batch of these cookies. They are my go-to sugar cookie recipe by Martha Stewart. For these, I have personalized them by adding chopped pecans and finely minced candied ginger.

Sugar Cookies with Pecans and Candied Ginger

Makes about 2 dozens

4 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, at room temperature

2 cups light brown sugar

2 large eggs

2 tsp vanilla extract

1/4 cup chopped pecans

1/4 cup finely minced candied ginger

1. Sift flour, baking powder, and salt into a bowl.

2. Cream butter and sugar in the bowl of an electric mixer on high until light, pale in color, and fluffy. Mix in eggs and vanilla. Gradually add the flour mixture until incorporated. Wrap dough in plastic wrap, and refrigerate at least an hour and up to overnight.

3. When ready to bake, let dough stand at room temperature until soft enough to roll out, about 10 minutes. On a well floured surface, roll out the dough to 1/4 inch thickness. Using cookie cutters, cut out desired shapes and transfer to cookie sheet. Return to freezer for 15 minutes until firm.

4. Bake at 325 degrees F for 15 to 18 minutes. Cool on wire racks.