Chocolate-Ginger Balls

1 c Granulated sugar
2 lg Eggs
1/4 c Minced crystallized ginger
2 tb Butter or marg
2 ts Vanilla
1 1/4 c All-purpose flour
1/2 c Unsweetened cocoa
1 tb Baking powder
1/3 c Powdered flour (approx)

With an electric mixer, blend granulated usgar, 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. Yield: 3 1/2 dozen.

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