1/2 cup sugar
1/2 cup butter or margarine softened
1/2 cup molasses
1 (2 ounce) jar crystallized ginger chopped (about 1/3 cup)
2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
Pecan halves, if desired
Heat oven to 375. Beat sugar, butter, molasses, egg and crystallized ginger in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, ground ginger, baking soda and salt.
Stir in chopped pecans.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Press pecan half onto each cookie. Bake 12 to 14 minutes or until almost no indentation remains when touched near center. Immediately remove from cookie sheet to wire rack.