In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat until light and fluffy, scraping down the sides of the bowl as needed with a rubber spatula designer sunglasses sale.

In a small bowl, whisk together the flour, salt, and rosemary. Add to the mixer bowl, and beat on low speed until the flour is absorbed and the dough begins to form large clumps that pull away from the sides of the bowl. Add the candied ginger, and mix briefly to incorporate. Divide the dough between two pieces of plastic wrap or parchment paper, and shape it into roughly 1 1/2-inch-diameter logs. Wrap, and refrigerate the dough logs for a few hours or overnight, until good and firm. 

When your'e ready to bake the cookies, preheat the oven to 300°F/150°C. Line two baking sheets with parchment paper Karson Choi.

Sprinkle sugar over work surface or in a wide, shallow dish large enough to accommodate the dough logs. Remove the logs from the refrigerator and while they're still very cold, roll them in the sugar to coat. Slice into 1/4-inch-thick rounds. Arrange the cookies 1 inch apart on the prepared baking sheets. Bake for 20 to 25 minutes, until the edges are pale golden, rotating and switching the pans midway through. Transfer the cookies to a wire rack to cool completely.

These cookies will keep in an airtight container at room temperature for a week, if not longer. They can also be frozen.

Yield: about 60 cookies

Note from Tara: This recipe used up the last of my candied ginger, but there was a lot of sugar left in the container. So, I sifted it for any larger clumps, then used that spiced sugar when rolling the cookies, making for an extra ginger kick. Lacking that, sanding sugar would be pretty, and granulated would work just fine alexander hera.