Stir into first mixture using a spatula. Refrigerate until thoroughly chilled (overnight, if you like).

Roll out using silicone rolling pin on a silicone baking mat between sheets of wax paper, using as little flour as is possible to a generous one quarter inch thickness.

With a cookie cutter to get into flour and bake on a greased or parchment lined cookie sheet in a preheated 375°F oven for about 8 minutes.

Recipe makes 5 dozen.

Variations: Add 1 teaspoon more ginger if a very spicy cookie is preferred; or 3/4 cup chopped nuts, raisins or Craisins may be added (simmer dry fruits for 1 minute then soak for 1 hour before adding).

Servings: 60