Ginger Coins

Ginger Coins: “Three kinds of ginger define this zippy cookie, which I’ve been baking and tweaking since the mid-1990s from Barbara Tropp’s China Moon Cookbook,” cookbook author and culinary instructor Andrea Nguyen says. “She, too, was a proponent of freezing cookie dough so I knew the recipe was a keeper. For good results, have the butter at moderate room temperature (64°F to 68°F), not melting in the wrapper. If you don’t have crystallized ginger, they’ll still be tasty.”