Gingerbread Thins

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Okay, we’re going to kick it into high-gear here ’cause time’s a wastin’! These gingerbread thins are VERY similar to the ones you can find in the blue Swedish tins. They are super spicy with a nice snap and very crunchy, just the thing for a cup of tea and a great gift for those strange beings who are not fond of chocolate. The sea salt accentuates the spices and the crunch.

I know this probably seems like a lot of ginger, but it really sets them apart.

Gingerbread Thins, Makes about 8 dozen
1 c. softened butter
1-1/2 c. sugar
1 egg
1-1/2 T. grated orange peel
2 T. molasses
1 T. water
3-1/4 c. flour
2 t. baking soda
2 t. cinnamon
2 heaping t. fresh grated ginger
1/2 t. cardamom
Sea salt, for sprinking

Cream the butter and sugar, add the egg, molasses and water. Beat in the dry ingredients and the spices.

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Preheat the oven to 350. Lightly flour a work surface. Roll out a portion of the dough as thin as you can get it. Cut into rounds or other shapes a desired.

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Sprinkle the cut shapes with a little bit of sea salt.

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Bake for about 10 minutes. The cookies will puff up, then fall and darken nicely.

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Remove to racks to cool, the cookies will continue to crisp up. Store in ziplock bags or thins. The flavor will continue to improve. These are especially pretty stacked in clear bags.

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