Gingersnap Slice 'N' Bakes

Beat first 9 ingredients at medium speed with an electric mixer 2 to 3 minutes or until creamy.

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.

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.

Preheat oven to 35

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.

*Sorghum or honey may be substituted.