Orange-Pecan-Ginger Cookies

In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in orange peel, orange juice and egg until blended. On low speed, beat in flour, baking powder and salt. Stir in pecans and ginger.

Divide dough in half. Shape each half into 10-inch log. Sprinkle 2 tablespoons of the sugar crystals on sheet of plastic wrap; roll 1 log in sugar to coat. Wrap log in plastic wrap. Repeat with remaining log and sugar crystals. Refrigerate about 3 hours or until very firm.

Heat oven to 375°F. Cut logs into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.

Bake 8 to 10 minutes or until edges start to brown and tops are light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.