Gingersnap Slice 'N' Bakes

Ingredients

• 2 cups butter softened
• 0.5 cup crystallized ginger chopped
• 0.3 cup cane syrup 
• 1 large eggs lightly beaten
• 4 cups flour all-purpose
• 0.8 cup granulated sugar 
• 0.3 teaspoon ground allspice 
• 1 teaspoon ground cardamom 
• 2 teaspoons ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground nutmeg 
• 1.3 teaspoons kosher salt 
• 0.5 cup sugar raw (such as Sugar in the )
• 2 teaspoons vanilla extract 

Equipment

• baking sheet
• baking paper
• oven
• whisk
• plastic wrap
• hand mixer

Directions

1. Beat first 9 ingredients at medium speed with an electric mixer 2 to 3 minutes or until creamy.
2. Add flour; beat until blended. Stir in chopped crystallized ginger. Divide dough into 4 portions, and shape each portion into an 8- x 2-inch log. Wrap in plastic wrap, and chill 1 hour.
3. Whisk together egg and 1 Tbsp. water. Unwrap logs, and brush with beaten egg.
4. Sprinkle turbinado sugar over logs, pressing to adhere, and rewrap. Chill 30 minutes.
5. Preheat oven to 35
6. Cut logs into 1/4-inch-thick slices; place 1 inch apart on 2 parchment paper-lined baking sheets.
7. Bake 10 to 14 minutes or until edges are lightly browned, switching pans halfway through. Cool on baking sheets 5 minutes.
8. Transfer to wire racks, and cool.
9. *Sorghum or honey may be substituted.