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Sunday, September 30, 2012

Ginger Thins

Some freshly baked gingerbread (or gingersnaps...
Some freshly baked gingerbread (or gingersnaps). Photograph and the gingerbread by me, Jonik. December 25, 2004 in Espoo, Finland. Suomi: Vastaleivottuja pipareita jouluna 2004. Kuva: Jonik. Svenska: Nybakade pepparkakor. Bild: Jonik, 25 december 2004, i Esbo, Finland. (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

Refrigerator cookies are made of cookie dough that is shaped into logs, chilled until firm, and sliced before baking. The great thing about them is that you can keep the unbaked logs from days to weeks in your refrigerator and even months in your freezer. Then just slice and bake when you need them.

I accidentally created this ginger thins recipe when, making a regular batch of refrigerator cookies, I mistook a jar of dried instant salabat (ginger tea) for brown sugar! Realizing my error before I mixed all the powdered ginger into the dough, I removed as much as I could and proceeded with the recipe. The result was a cookie with a spicy flavor, just like gingersnaps! If you like gingersnaps, you'll love this.


You will need:

½ cup butter
½ cup brown sugar
1 egg
1 2/3 cup flour
1 tablespoon dried instant salabat or substitute 1 teaspoon ground ginger
¼ teaspoon salt

Here's how:

In a mixing bowl, combine well the butter and brown sugar and blend in the egg. Stir in the flour, baking soda, salabat or ground ginger and salt. Shape into logs 1½ inches across. Wrap the logs in wax paper and chill until firm. Cut into thin slices and place on ungreased baking sheets. Bake at 350oF for 10-15 minutes or until underside is brown.

Yield: 5 dozen cookies
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Storage time: 2 weeks in an airtight container
Packaging ideas: Put the cookies in clear disposable plastic containers, or in plastic jars with tight-fitting lids. If using the latter, you can hide the typical yellow lid by wrapping it loosely with colorful tissue and gathering it up with a bow on top.

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