1/2 c sugar
2 c flour
1 t baking soda
1 1/2 T ground ginger
1/2 t sea salt
1/2 c butter (cubed)
1/4 c molasses
2/3 c fine-grain cane sugar
2 T peeled and grated fresh ginger
1 egg, well beaten
1 c dried apricots, finely chopped
In a large bowl, whisk together the flour, baking soda, ground ginger and salt.
Heat the butter in a saucepan until it is just barely melted. Stir in molasses, fine-grain sugar, and fresh ginger. The mixture should be warm, but not hot at this point. Whisk in the egg. Pour mixture over the flour mixture and add the apricots. Stir until barely combined. Chill for about 30 minutes, long enough to let the dough firm up a bit.
Preheat the oven to 350. Line two baking sheets with parchment paper.
Scoop out the dough in exact, level tablespoons. Then tear those pieces of dough in two and roll each into a ball. Grab a small handful of the large-grained sugar and roll each ball between your palms to heavily coat the outside with sugar. Place the cookies a few inches apart on the prepared baking sheets.
Bake the cookies, two sheets at a time, for 7 to 10 minutes, until the cookies puff up, darken a bit, are fragrant, and crack. The bottoms should be deeply golden.
Makes about 48 tiny cookies