Gingersnap Slice 'N' Bakes

• 2 cups butter, softened
• 3/4 cup granulated sugar
• 1/4 cup cane syrup*
• 2 teaspoons ground cinnamon
• 1 1/4 teaspoons kosher salt
• 1 teaspoon ground cardamom
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 1/2 cup chopped crystallized ginger
• 1 large egg, lightly beaten
• 1/2 cup turbinado sugar (such as Sugar in the Raw)
• Parchment paper

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. Sprinkle turbinado sugar over logs, pressing to adhere, and rewrap. Chill 30 minutes.
4. Preheat oven to 350u0b0. Cut logs into 1/4-inch-thick slices; place 1 inch apart on 2 parchment paper-lined baking sheets. Bake 10 to 14 minutes or until edges are lightly browned, switching pans halfway through. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool.
5. *Sorghum or honey may be substituted.

butter, sugar, cane syrup, ground cinnamon, kosher salt, ground cardamom, ground allspice, ground cloves, ground nutmeg, vanilla, allpurpose, ginger, egg, turbinado sugar, paper

Taken from www.myrecipes.com/recipe/gingersnap-slice-n-bakes (may not work)