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Ginger Poppy Seed Cookies

"Poppy seed and ginger pair up nicely in these popular treats. The refrigerated dough slices easily and bakes quickly."
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25 m servings
Original recipe yields 102 servings

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  1. In a large mixing bowl, cream the butter and sugars. Add eggs and vanilla. Combine the remaining ingredients; add to creamed mixture. Shape into four 13-in. rolls. Wrap each in plastic wrap. Refrigerate for 2 hours or overnight.
  2. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 9-11 minutes or until edges are golden brown. Remove to wire racks to cool.


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These were very good. I didn't bother with the chill and slice portion of this recipe. I also made a much smaller batch using only 1/2 cup of butter. It made about 16 cookies. I dropped by table...