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Source: Holiday Recipe Collection

Salted Ginger Crisps
Gingerbread cookies are a holiday classic that everyone looks forward to eating.
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Serves: 36 cookies
Prep Time: (refrigerate 3 hours) prep 30 minutes
Cook Time: 10-12 minutes
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For the Cookies:
2 3/4 cups all-purpose flour
2 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. ground allspice
1/4 tsp. ground cloves
3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups dark brown sugar, packed
1/4 - cup mild molasses
1 tbsp. fresh ginger, peeled and grated
1 egg
2 tsp. coarse sea salt
For the Icing: (optional)
1 cup powdered sugar
1/2 tbsp. butter, melted
1/2 tsp. light corn syrup
1 to 1 1/2 tbsp. milk




In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, allspice and cloves; set aside.With an electric mixer, cream together 3/4 cup butter and brown sugar until fluffy. Add molasses and ginger; mix. Add egg; beat until blended. On low speed, slowly add flour and spice mixture, beating until blended. Divide dough in half; shape each half into a flat round. Cover with plastic wrap and refrigerate at least 3 hours or overnight.


Preheat oven to 350°F. Line baking sheets with parchment paper. On lightly floured surface, roll 1 dough round to 1/4-inch thickness dusting with additional flour, as necessary, so dough does not stick. Cut dough into desired shapes and place on prepared baking sheets. Sprinkle cutouts with salt; press lightly to adhere salt. Bake 10 to 12 minutes or until slightly darker in color. Remove to a cooling rack; cool completely (cookies will crisp as they cool). Store in an airtight container at room temperature for up to 1 week.


Icing (optional) In a medium bowl, whisk powdered sugar, butter, corn syrup and 1 tablespoon milk until smooth. Slowly add additional milk, if necessary, for desired consistency. Drizzle over cookies; let stand until icing is set.










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