CHOCOLATE GINGER BALLS
1 cup Granulated sugar
2 large Eggs 1/4 cup Minced crystallized ginger 2 tablespoons Butter or margarine 2 teaspoons Vanilla 1 1/4 cup All-purpose flour 1/2 cup Unsweetened cocoa 1 tablespoon Baking powder 1/3 cup Powdered flour, or more if needed
With an electric mixer, blend granulated sugar, eggs, crystallized ginger, butter and vanilla until smooth. Combine flour, cocoa, and baking powder; add to sugar mixture and mix well. Cover and chill dough until firm enough to handle easily, about 2 hours.
Roll dough into 1 inch balls, then roll balls in powdered sugar. Set balls about 1 1/2 inches apart on ungreased 12 x 15 inch baking sheets (you'll need 2, or bake in sequence). Bake in a 375F oven until just firm to touch, about 10 minutes. Transfer to racks to cool. Serve or package airtight up to 4 days; freeze to store longer.