For a bit sharper taste, grind candied ginger (in a small blender jar) to heighten the ginger spice, sprinkel in a bit of cayenne, as well.
I used white whole wheat flour in place of enriched white flour. For
a more chrisp cookie, roll the dough into a log, wrap, refrigerate for 2-3 hours or overnight, and slice thin. These cookies can quickly overbake. 8 minutes is just about right.
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Dec. 27, 2013