I did this growing up - however Salmonella was tightly controlled by the government there so no products were ever contaminated with it. Then when I was a very healthy 22 year old I got Salmonella here in the US and spent a week in the hospital. I think some of it was due to them not figuring out what I was sick with for the first few days and then when it finally was figured out and I got the right antibiotic I recovered quickly, albeit lost a lot of weight and strength I didn't need to loose. Since then I'm very cautious about anything that could have Salmonella. I do have to say I miss eating the batter although it wasn't eggs that got me sick. I had had chicken from a restaurant, not fully cooked bacon (just warmed), and turkey with dressing (right after christmas) so there were lots of sources. It took me about 15 years to start eating chicken again, unless I cooked it and overcooked it and I only like crispy bacon now. Turkey is still on the not wanting it very much, but I will eat it now. Maybe my stomach is now more accustomed to the bacteria and I won't be as sensitive, but I'm still scared by that whole experience.

I'm not sure about the peanut butter cookies, but you can freeze the ginger cookies. To make sure they stay absolutely fresh, I'd double wrap them in ziplock freezer bags. Here's a really good recipe that a girlfriend passed on to me - I know they freeze well because we made ice cream sandwiches out of them last summer :-) Becky * Exported from MasterCook * Giant Ginger Cookies Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups all-purpose flour 4 teaspoons ground ginger 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon ground cloves 1/4 teaspoon salt 1 1/2 cups shortening 2 cups granulated sugar 2 eggs 1/2 cup molasses 3/4 cup coarse sugar or granulated sugar 1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. 2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. 3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet. 4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies. http://www.bhg.com/recipe/desserts/giant-ginger-cookies/ - - - - - - - - - - - - - - - - - - - NOTES : To create the chewy texture, be sure to make them with shortening, not butter or margarine.

I just read a FAQ at Land O'Lakes (butter) on this subject, and I agreed with them. I'm a food safety "freak". "Most cookie dough can be refrigerated or frozen. Place dough in airtight containers. Store in the refrigerator up to 2 days, or freeze up to 3 months. Thaw the dough in the refrigerator until it's just soft enough to use. To have future batches of cookies ready in minutes, drop dough on cookie sheet and freeze until firm. Remove dough from cookie sheets and place in resealable, plastic freezer bags. To bake, place frozen mounds of cookie dough on cookie sheet and follow recipe directions. Baking time may need to be increased. " BTW, if you have anyone inclined to eat raw (unbaked) cookie dough containing eggs, be sure to use powdered eggs, Egg Beaters, or other pasteurized egg products to prevent egg-related bacteria. Personally, I'll make the cookie dough and form the dough balls and freeze them as I have time, then bake later when needed. -Grainlady

Depends on how warm your kitchen is and if the dough was refrigerated or frosen. Break it up into smaller pieces and it will warm up faster. Linda C