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Triple the Ginger Cookies
October 22, 2005

YUMMY!!! These are wonderful! The grocery store near me ran out of crystallized ginger (available in the baking aisle near the candied cherries for fruit cake). I ended up tripling (actually probably more than that) on ground ginger and grated fresh ginger. I also found ground wet ginger near the minced garlic and used 2 teaspoons of that as well. (I'm a HUGE ginger fan.) These came out soft, moist and cake-like which I love. I can appreciate a crunchy cookie, but I like my ginger cookies soft. Beautiful cookies! Will definitely make again. Though mine did stick to the cookie sheet. I will have to lightly grease it next time. Thanks Laria!

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