1/2 cup finely chopped crystallized ginger (about 3 ounces)
1/2 cup Demerara sugar, for rolling
Sanding sugar for decorating
Heat the oven to 350 degrees F. Butter baking sheets or line them with parchment
In a large bowl, whisk together first 5 ingredients. Set aside.
Combine the butter and sugars in a medium bowl; cream together until light and
Add honey, beat to combine.
Add egg, beat to combine.
Add chopped ginger; mix, and then spoon in dry ingredients and mix just to combine.
Cover with wax paper and chill for 30 to 45 minutes.
Place the Demerara in a shallow dish. Shape the dough into 1-inch balls, rolling
between the palms of your hands to make them even. Roll dough balls in sugar, and
place 3 inches apart on baking sheets.
Bake until the tops are evenly browned and edges appear firm, about 10 minutes.
Remove from the oven and let stand for 3 to 4 minutes.
Transfer to cooling racks to cool completely.
Decorate cooled cookies with sanding sugar is desired.
Makes: 5 dozen
* Ground star anise can be found in well-stocked supermarkets and specialty stores.