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Triple the Ginger Cookies
Reviews:
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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