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Ginger Nut Crisps

"The only problem with these cookies is that it's hard to eat just one! I came up with this recipe when my mother shared a large supply of ginger. We love these spice cookies."
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25 m servings
Original recipe yields 36 servings

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  1. In a mixing bowl, cream butter and sugar. Beat in honey. Combine the flours, cinnamon, cloves, ginger, baking soda and salt; gradually add to the creamed mixture. Stir in nuts. Shape into two 11-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm.
  2. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 8-11 minutes or until firm. Remove to wire racks to cool.

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Read all reviews 2
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Wow! I just made these cookies and we all love them. I did not know I liked ginger this much. I was looking for a recipe w/o dairy products for lent. My children even liked them and they nor...

I used all 3 cups flour and the cookies weren't crisp - just hard. I'll try them again, but in addition to leaving out that third cup of flour I'll switch the ginger and clove amounts, because t...