Yield: Yields about 8 dozen cookies.
Make Ahead Tips
The dough logs may be refrigerated for up to 3 days or frozen for 1 month. Thaw overnight in the refrigerator before proceeding with the recipe.
Ginger-Spiced Slice & Bake Cookies: Add to the flour mixture: 3/4 cup finely chopped crystallized ginger, 2 tsp. ground ginger, 1 tsp. ground cinnamon, and a pinch of ground black pepper. The crystallized ginger may cause the dough to crumble as you slice the cookies; just press them back together.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.For perfectly round cookies, shape the dough into logs, wrap in plastic, and insert into empty paper towel tubes.
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I noticed this recipe when it was first published in 2007. Then I saw it again in a Cookies special issue. When I saw it for a third time in this year's Holiday Baking special edition, I decided that Fine Cooking was trying to tell me something and that I should bake these cookies already. I'm glad I got the message. These are great cookies-- a perfect combination of butter and vanilla flavors in a crisp, slightly caramelized sugar cookie. Plus, they are in a super-easy slice and bake format, so they can be baked at will. Dangerously tasty! I put a few sprinkles on some for Halloween, and I bet these would be good as sandwich cookies too.
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