|All purpose flour||1 1⁄2 Cup (24 tbs), sifted|
|Ground ginger||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Tablespoon|
Sift flour, ginger, and salt together; set aside.
Cream butter; add brown sugar gradually, beating well.
Add flour mixture gradually, mixing until well blended.
Stir in cream.
Divide dough into halves.
Place on an un greased cookie sheet.
Flatten into rounds about 1/2 inch thick.
Mark into wedges.
Flute the edges and prick centers with a fork.
Bake at 350°F about 20 minutes.
While still warm, cut into wedges.