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Triple the Ginger Cookies
April 02, 2006

Thanks for this delicious recipe - it was exactly what I wanted in a ginger cookie. If you keep your ginger root frozen, you can grate it quickly without peeling it because the skin falls to the side as you grate. I reduced the baking powder to 1 1/2 tsp. to keep the saltiness down. If you like to add other spices to these cookies, you should try cardamom or five-spice powder.

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