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Makes one 9x13x3 pan full

1-16oz bag mini-marshmallows (9 cups)
9 T. salted butter
12 c. Rice Krispies

Butter for foil (2 T.)

1.) Line a 9x13 pan with heavy duty wide foil. Melt 2T. butter in a small dish in the microwave (20 to 25 seconds), and coat the foil (bottom and all the way up the sides).

2.) Put 9 T. butter in the bottom of a non-stick dutch oven. Use rubber utensils to stir from here on out. Melt the butter over low heat until almost completely melted. Dump in marshmallows and begin stirring to coat.

3.) Once marshmallows are coated, turn heat up to medium and continue stirring until marshmallows begin to melt. Turn heat down again to low when 75% of the marshmallows are melted.

4.) Stir until all marshmallows are melted and the butter is incorporated. Turn off burner. Dump in all of the Rice Krispies.

5.) Stir to coat all of the Rice Krispies, and dump into buttered foil-lined pan.

6.) With a buttered rubber spatula, smooth out the top (but don't compact too much) and smoosh everything into the corners of the pan.

3.7 oz minced crystallized ginger (from Surfas, Australian, about 1 cup chopped)
1 cup (2 sticks) salted Challenge Butter
2 T. freshly grated ginger
1 tsp cinnamon
1 tsp freshly grated nutmeg
1-1/2 tsp. baking soda
1/2 tsp. salt
1 c. granulated sugar
2 tsp. vanilla

1 c. unsulfured molasses
1/4c. whole milk
1/4c. heavy cream

4 to 4-1/2c. flour

8oz pearl sugar

1.) Mince ginger coins. Dump into 2 cup glass measure. Add two sticks of butter and microwave for 1 minute or until at least one stick of the butter is melted (you don't want the ginger caramelizing or burning, but you want the butter to eventually melt, which it will with the residual heat from the measuring cup). Set aside.

2.) Grate ginger into 2T shotglass measure. Dump into melted butter mix. Add cinnamon and nutmeg to butter mix.

3.) Dump butter mix into mixing bowl. Add 1 c. sugar, 1-1/2 tsp baking soda, and 1/2 tsp salt. Mix to combine. Add 1 c. molasses, mix again.

4.) Mix in 1/4c milk and 1/4c heavy cream.

5.) Add 1 cup of flour, mix to combine, then add 2 more cups of flour (3 cups total now), mix to combine before adding 4th cup of flour. Mix and probably add the extra half cup until the dough no longer sticks to the spatula. The dough will still be very soft, though.

6.) Chill until the will to bake strikes.

7.) When the urge to bake strikes, preheat the oven to 375 degrees. Use the large cookie sheets, and cover with non-stick foil.

8.) Roll 1 inch balls of dough, drop them in a bowl of pearl sugar, and roll to coat each ball. Place balls on cookie sheet -- the dough does not spread much at all so you can get 20 to 25 cookies on one sheet.

9.) Clean and dry a spice jar, and use the bottom of the jar to flatten the balls. The sugar should keep the jar bottom from sticking too badly.

10.) Pop tray in oven and bake for 11 minutes. Remove from oven and move cookies to a cooling rack. Cool completely before tossing in a container for storage.

11.) Lather, rinse, repeat. NEVER DOUBLE THIS RECIPE. It makes tons and tons of cookies, and by the time you're done forming them and baking them, you won't want to make them again for a while.