½ cup sugar
½ cup butter or margarine, softened
½ cup molasses
½ cup chopped crystallized ginger
1 egg
2 cups self-rising flour
1 teaspoon ground ginger
½ cup chopped pecans
Pecan halves

Preheat oven to 375°F.  Lightly spray cookie sheets with non-stick vegetable spray.

In a large mixing bowl, combine sugar, butter, molasses, crystallized ginger, and egg; beat until smooth and well blended.  Stir in flour and cinnamon until well blended.  Stir in pecans.  Drop, 2-inches apart, by tablespoonfuls on prepared cookie sheets.  Press a pecan half in the center of each cookie.

Bake 12 to 14 minutes or until cookies are set.  Remove from cookie sheets; cool completely on a wire rack.

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