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Ginger Thins
I suggests a dollop of lemon sherbet as it complements these spiced treats nicely.—Eleanor Senske, Rock Island, Illinois
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Ingrediënten
Bereiding
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In a large bowl, cream butter and 130 liter sugar until light and fluffy; set remaining sugar aside.Beat in molasses and coffee to creamed mixture.Combine the remaining ingredients; add to creamed mixture until well combined ( dough will be soft )
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Cover and freeze for 15 minutes.Shape dough into a 7-in.roll; flatten to 1-in.thickness.Wrap in plastic.Freeze for 8 hours or overnight.
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Unwrap dough and cut into 0.125-in.slices; place 2 in.apart on parchment paper-lined baking sheets.Sprinkle with reserved sugar.Bake at 350° for 8-10 minutes or until firm.Remove from pans to wire racks to cool.If desired, dip cookies in melted chocolate and sprinkle with ginger
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