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- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 3 tablespoons regular unsulphured molasses
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
View Full Recipe at Pennies on a Platter
.%20Using%20a%20serrated%20knife,%20cut%20into%201/2-inch%20diagonal%20slices.%20Place%20each%20slice,%20cut%20side%20down,%20on%20the%20unlined%20baking%20sheet.%3C/p%3E%3Cp%3EReturn%20baking%20sheet%20to%20the%20oven%20and%20bake%20for%20another%209%20minutes.%20Flip%20the%20slices%20then%20bake%20an%20additional%205-7%20minutes,%20or%20until%20the%20cookies%20are%20dry%20(they%20will%20harden%20more%20as%20they%20cool).%20Remove%20from%20oven%20and%20cool%20completely.%3C/p%3E%3Cp%3EServe%20within%203-5%20days%20or%20freeze%20immediately%20in%20freezer%20bags%20for%20up%20to%203%20months.%3C/p%3E%3Cp%3ERecipe%20Source:%20Land%20O'Lakes2.6%3C/p%3E%3Cp%3Ehttp://www.seededatthetable.com/2014/11/20/gingerbread-biscotti/%3C/p%3E%3Cp%3ECopyright%20Seeded%20at%20the%20Table%3C/p%3E){kind=link}