Use for sugar from making Candied Ginger??
OK, the store got a delivery of very fresh fat ginger root so I simply HAD to buy 2 pounds of it and made candied / crystallized ginger. I use it in my pumpkin muffins and Alton's gingersnaps, sometimes a piece slips into my tea or my jeans pocket, and I plan on dunking some in chocolate for the holiday cookie/candy tray. Hmm, I may have to go back to the store.
Now, what do I do with all the sugar I rolled it in? I am afraid to add it 'as is' to cookies because ginger can overpower other flavors, including butter. Any advice would be so welcome, and thank you.