How To Find Out If Somone Is Registered As A Native American
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11/21/2003
This was a yummy recipe!! Some small changes though, little more 3/4 molasses, not 1 cup, 1 Tbsp cinnamon (says 1 tsp) and 1 tsp of all spice. Those spices really kicked upward the season. As well brand sure to utilize lots of flour to ringlet out the dough as it is sticky.
12/05/2002
I was apprehensive, with the variety of reviews, but this recipe turned out great. I've made gingerbread cookies in the by; either the dough was as well tough to work with, or they did gustatory modality like cardboard later on baking (the frosting redeemed them). I did double the ginger, as suggested. The dough was soft, like shooting fish in a barrel to piece of work with, and did non get difficult and tough equally we continued to work with it. The dough we were working with mixed very well with the dough nosotros added from the fridge. The cookies were soft when done blistering. The kids and I both liked the flavor. I volition use this recipe once again.
11/15/2003
I doubled the cinnamon, left the ginger the same (a whole *tablespoon* is enough), and cut the molasses to 34 cup. They came out tasting corking :) I too dumped the cloves considering I don't like that season. The dough wasn't the easiest to work with, merely I didn't wait the total three hours to coil it out, and so I can't complain. The cookies held their shape in the oven and stayed soft in the heart. Another minute or two would accept added some crispiness, and I'll probably try that next fourth dimension. Dandy cookies, thanks for the recipe :)
12/10/2005
Recipe was easy to follow, dough looked great but compared to the genuine swedish recipe this was not skilful. I can not believe anyone ever got a compliment on these cookies. Ordinarily the dough is great to gustation too but this i could not even take a tiny bite. I decided to make them anyway thinking maybe when they are cooked they would gustation meliorate. I concluded upward throwing them all abroad! Tomorrow I am calling my mother for her recipe!
02/12/2006
First-class soft gingerbread cookies. I have received many compliments!! I must have been using strong powdered ginger: unlike other reviewers, I constitute my cookies to have a hot ginger taste. As suggested by others, I doubled the cinnamon & added 1/2 tsp allspice. Next fourth dimension I would get out the cinnamon at 1 tsp, to keep the ginger dominant. I used one/ii loving cup shortening (all I had on hand) and one/2 cup margarine. I did not discover a 'molasses taste'. I recommend rolling the dough out between 2 pieces of plastic wrap, rather than using a floured surface, to reduce the gamble of dry cookies. Bake simply until the cookies don't expect wet. They will be sturdy simply still soft when cool.
02/12/2006
Excellent soft gingerbread cookies. I have received many compliments!! I must have been using stiff powdered ginger: unlike other reviewers, I plant my cookies to accept a hot ginger taste. As suggested by others, I doubled the cinnamon & added 1/2 tsp allspice. Next time I would get out the cinnamon at 1 tsp, to keep the ginger ascendant. I used 1/2 cup shortening (all I had on hand) and one/ii cup margarine. I did not observe a 'molasses sense of taste'. I recommend rolling the dough out between two pieces of plastic wrap, rather than using a floured surface, to reduce the risk of dry cookies. Bake just until the cookies don't expect wet. They will be sturdy only still soft when cool.
12/28/2004
I hate giving a bad review to a favorite recipe of another, but these tasted awful and I was extremely dissapointed. The shortening taste is more pronounced than information technology should exist and the gustatory modality of molasses and cloves is overwhelming. For the cost of the spices and the time it takes to work the dough together, this recipe was a huge let down (my son and I had planned on decorating gingerbread men and had all the fixings to do so - nosotros decided to make some other dessert after tasting the cookie) I would choose a recipe with a "sweeter" base. These are spicy, but non in a way that will be pleasing to children and I have to agree with another reviewes when they said these tasted similar dog biscuits. Pitiful!!
ten/04/2011
Reading some of the other reviews, I virtually decided not to try these. But I'yard sooooo glad that I did. I didn't change anything and they were great. I baked them just until they were slightly house to the affect. Perfect. Thanks, Kim.
eleven/27/2001
Delectable. Utilize just three/4 cup molasses, it'due south plenty. You lot want these sweet and spicy, not too molasses-rich.
eleven/01/2002
Fantastic! My kids likewise equally the adults in the family unit loved this cookie. If they come out too dry, try cooking them for a minute or then less. The dough was easy to brand, at the end it got a little difficult for mixing but once the dry ingredients were all absorbed it was a dream! Give it a sense of taste test before you separate information technology up for the refrigerator. This was a actually nice cookie, I volition make it every yr! Thanks Kim!
12/xxx/2001
Though the dough takes a proficient deal of time and effort to gear up ( it becomes very thick and dificult to mix) this recipe is well worth the try. I served them at a neighborhood cookie swap and they were the hit of the political party! Thanks Kim!
12/22/2010
This recipe is splendid, i don't know what the others are talking almost. I have three points to brand to the people who have been having issues: 1) Spooky the dough is extremely of import, you are using melted butter which is essential for the texture, you must 'set up' the dough in the fridge and it will exist very like shooting fish in a barrel to work. two) pet peeve: stop complaining about the flavor of recipe'due south like this. Adjust the spices! amount of spiciness is a personal preference and should not have bearing on the quality of the recipe when baking. 3) Exercise not overbake, bake until just dry. If the edges get-go to become chocolate-brown y'all accept gone likewise far. I added a few tablespoons of B&B to mine, broiled them in small-scale rounds and dusted them with powdered sugar when they cooled. They were beautiful!
xi/20/2010
I made few adjustments to the recipe based on previous reviews...used 2 tbsp ginger (I like the rut), i/two tsp allspice, 3/iv cup molasses, substituted ane/two of the shortening with butter, added a half teaspoon of salt and substituted orange juice for the water. The orange juice *made* these cookies. I also dredged the cut cookies in a light coating of granulated sugar. These cookies are soft and lovely. *Awesome*
12/10/2009
after reviewing other similiar recipes, I ended following this one by and large. However, steps differed, I used blackness strap molasses iii/4 c and added the baking soda to it, letting it sit till frothy and lt brown. In a dissever bowl creamed shortening and brn saccharide, then added all spices (doubled the ginger and added 1/ii tsp allspice), vanilla, molasses and so water. Tasted and decided to add 1C of reg sugar, ii more Tbs of vanilla, and one Tsp of Salt. Gradually added the flour until forming a moist yet house dough. refrigerated equally recipe suggests, then removed and permit sit at room temperature for 15-20 min. Rolled mine to merely under 1/ii" and baked at 375 for exactly x minutes. These were deliciously moist notwithstanding solid, had a great spice to them!! Afterward reading reviews, I speculate others may exist using milder forms of molasses. Black strap is very robust and melds with the clove and ginger to awaken your senses. The batter is almost too much...but the taste cooks down a bit to make very palatable nevertheless flavorful.
12/14/2006
I've never baked gingerbread cookies before, and aftyer trying this recipe, I'll probably never stray from it! The dough was very easy to brand and piece of work with, I don't know what others are complaining most. I was very (very!) generous with the spices. You lot take to make sure you are using fresh spices or you will become no flavour! I think I may take likewise added some allspice. I rolled the dough a little thicker than 1/4 in., and didn't bake for long. I ended up with a wonderful, soft cookie that held it's shape well during decorating and transportation. I made a uncomplicated powdered sugar coat and added fresh orange juice and orangish zest and some nutmeg to it -- it was the *perfect* accompaniment to the subtley flavored cookies and everyone loved it! Consider this recipe as a basic foundation, and exist creative to accommodate your own tastes.
12/twenty/2003
This recipe was very good. I did take the advice of a previous review and increase the cinnamon to a tablespoon and add 1 tsp allspice. Friends have been asking for more! My husband likes it considering the cookies are soft not crunchy.
12/06/2009
I made this recipe concluding night and the outset pan was gone before the 2nd came out of the oven! I used real butter. I am not a fan of shortening in cookies. I rolled out the dough on plastic wrap and did not use flour. the dough was easy to work with and naught seemed dry at all! Thanks Kim!
12/21/2011
This is a very mild gingerbread recipe but tastes good. My husband, the practiced cookie dough roller in the house, said the dough is more crumbly than the sugar cookie dough he makes and you have to whorl this dough out gently, at to the lowest degree until it warms upwards, but he said it'southward pretty piece of cake to piece of work with. My eye son wanted gingerbread cookies for his Regal Rangers class Christmas party and so my husband looked for and found this recipe to try. Nosotros'll likely make these every Christmas now! They're just every bit fun to brand and decorate as the sugar cookies he makes. We're wondering if anyone has ever frozen the dough, though.
12/19/2010
I'yard pretty sure that anyone who liked these has never had good gingerbread cookies. I have been making them since I was five and while studying abroad I decided to make some but didn't have my own recipe with me so I found this one. I went confronting all its bad reviews and made information technology anyway and now I regret it then much. I gave it a star because information technology makes great play-dough since its texture is incredibly soft, just the end result is completely flavorless. Great dog biscuits too.
12/23/2001
This recipe turned out pretty awfully. Information technology was dry and tasteless. Frosting them made them only slightly better. We chose this recipe considering of its high rating, just were disappointed with the results, to say the least. You're improve off frosting cardboard!
12/19/2010
my first fourth dimension making gingerbread cookies from scratch, and it was Fifty-fifty EASIER than using a mix! bully great season, and easy to work with. thanks for the terrific recipe.
12/20/2004
The start taste impression from these cookies is that of shortening. The ginger is a distant second. Rats! Notwithstanding searching for a expert gingerbread recipe.
01/05/2003
I did all that work and the taste was awful! 1 cup of mollasses?! The cookie tasted like mollasses!
11/24/2006
No losing with this one. Just good ingredients and they turn out perfect. Anyone take ideas for an interesting frosting other than the plain white icing? Anyway, I've fabricated these many many times and they're but plain good.
12/03/2007
I followed the direction step by step...awful! The dough ended up crumbling when taken out of the fridge and information technology also tasted terrible.
04/01/2004
These came out similar dog bisquits - I won't endeavour these again.
12/07/2011
I read all the bad reviews and regretfully made them anyways...even worse I made 2 batches earlier tasting the first. They are not to my liking (both batches) they are dry and tasteless. They were very difficult to coil also. I made all the recomended changes simply I do not treat the gustatory modality.
12/17/2009
The recipe looked skillful, but when made the gustatory modality was off- the spices need to be adapted. There is too much flour in this recipe and volition need to be adjusted as well- the dough was then thick that it was about impossible to roll out – the dough kept crumbling.
01/11/2009
I'k convinced that existence part of a practiced melt is making slight adjustments to a recipe as yous get along based on your culinary intuition. It'southward very possible that a skilful cook could take made the necessary slight adjustments to this recipe to make it delicious - certainly enough people have given information technology loftier marks to suggest this. I've never claimed to exist a good melt, but I did follow this recipe to a T, and they came out tasting pretty atrocious - non most sugariness enough. They were all the same fun to make, but even with plenty of icing only two got eaten (by me). Disappointing.
12/13/2010
I was actually disappointed in this recipe waste product of time tasted like cardboard sorry never again without ready reviews maybe expert for hanging on christmas tree one star for that only
12/06/2010
I made a batch and they did plow out skilful just tasted more similar pumpkin cookies then gingerbread and my cooking fourth dimension was twenty min non x-12 min equally it said.
11/09/2008
These cookies were absolutely delicious and addictive!
12/12/2010
This was not to my liking. The proportions liquid per dry ingredients were way off, the cookies weren't spicy, and no thing how thinly I rolled the dough, when cooked, they were still super thick.
12/xi/2002
When I first took the dough out of the refrigerator it was dry out and stiff. I heated information technology in the microwave to warm it a little and then it was great. I don't think this dough needs to be refridgerated like the recipe calls for. If the dough seems difficult to piece of work with I suggest warming information technology a petty first. The cookies turned out keen!
12/eleven/2001
If you are looking for a soft gingerbread cookie, later baking, this is the recipe for you. Dough cuts and handles nicely, experience the spices should have been more intense. I will frost these with lemon flavored icing, promise it redeems them!
12/xx/2011
I've followed the instructions 100% and information technology tastes bad, and the dough is sooooo crummy that you can't rolls it. It falls apart.
12/21/2001
Was very easy and quick to make (for a rolled cookie). I haven't frosted them nonetheless, just I was a bit disappointed in the taste - a scrap bland. I noticed that the recipe did not include whatever common salt. I wonder if this would affect their gustatory modality. I think also that I would increase the amount of cinnamon. Overall, though, a very nice cookie.
12/23/2002
I added more cinnamon and other spices the second time I made information technology. I thought the dough rolled out GREAT and they were moist (ii things that have been lacking in other gingerbread cookie recipes I've tried) just they needed a pinch more than flavor!
12/16/2002
This was a good cookie recipe but it did seem to be a tad bit bland at the outset bite only leaves a wonderful lingering flavor on the taste buds. I did increase the ginger and cinnamon. Information technology is a nifty dough to piece of work with though and produces as wonderful, chewy texture. My kids flipped over them especially later I iced some with the Gingerbread Cookie Frosting (also on this site).
12/24/2003
I have been looking for a SOFT gingerbread cookie and THIS IS Information technology! It is perfect. I wouldn't add together or have away annihilation. Kids will scarf them down right away....THANKS!!
12/19/2001
This recipe is very proficient for making gingerbread houses as it is a large quantity and also very dumbo. This is a very flavorful gingerbread.
12/12/2009
This recipe was Excellent!!!! Bravo!! I take never made gingerbread cookies that didnt come in a box! Thought it was besides difficult. The only matter I did different is instead of refidgerating information technology I used my cookie press and they worked wonderfully. I had a box of mix and made that and so made this and \i volition tell you I Volition NEVER BUY It THAT Mode AGAIN!!! BRAVO I SAY!!!!
12/sixteen/2002
This is soooo proficient!!! I made a couple of batches, so I could accept some gingerbread men and a gingerbread house. It is very soft and chewy, which is good for the men, bad for the house. I cooked the firm pieces a little longer though, and it worked out perfectly. Thank you!!
12/xi/2010
VERY disappointing!! waste product of ingredients & fourth dimension :( not sweet at all, just a spicy biscuit type deal...& i Love ginger. was hoping to have for my party tomorrow...frustrating.
03/01/2007
This year I had my neices, nephews and sisters out for a cookie baking political party. We had a blast. This is the recipe I used. The showtime batch we didn't get fifty-fifty close to the number of cookies we were suppose. Then nosotros realized we were making them besides thick. Next fourth dimension I might add together some more molasses, cinnamon and allspice. I programme to brand this my recipe every twelvemonth. Thank you.
12/20/2011
too much molasses
12/17/2008
I read reviews after I had already adapted and made upwards dough from recipe to make 3 dozen cookies and was concerned about the sense of taste when baked but the cookies were delicious and the dough was then piece of cake to manipulate to move from counter to cookie sheet. I will definitely make this recipe again.
12/10/2009
Brand a couple days in advance. I followed the recipe with the exception that i ommitted 1/2 loving cup flour as I knew I would add some when working with the dough. Intially I was really dissapointed in the flavour. I made them two days in advance of using them. When I went to decorate two days later, the flavors had infused and the cookies were soft and succulent. I used very piddling icing because I didn't want to overpower the spiciness with sweet. Yummy!
12/02/2004
my first try at making gingerbread cookies and they were then yummy
12/14/2010
Really good recipe. The one tbs cinnamon instead of teaspoon and extra teaspoon of Ginger really kicked them upward a notch. I added an extra egg and that fabricated it even easier to piece of work with, no need for flour when rollin out the dough only a stretch of wax paper instead. My married man absolutely loves them and tin't finish eating them!
01/10/2003
Saben riquisimas estas galletas...PERO las trate de cortar en forma de Gingerbread men y la masa estaba demasiado pegostiosa. Cuando finalmente pude hacer algunos monitos, al salir del horno algunas se quedaban medias crudas y aunque las dejaba mas tiempo comoquiera seguian crudas....si tuviera paciencia las volveria a hacer...pero neee
01/05/2012
Great Recipe! i even used one 1/2 teaspoon of cinnamon :-) PS: Due to unavailability of some ingredients in my state, i replaced the shortening with unslated butter and the molasses with melted sugar*. I melted 1 cup of sugar with drops of lemon juice and continuous stirring.
12/26/2011
the mixed reviews surprised me, this is a simple recipe that really works. i tried it yesterday and nosotros all had a cookie frenzy in the evening subsequently enjoyable colorful icing procedure. even before it was baked the dough was very succulent. i did non have some of the ingredients and then i used margarine instead of shortening and skipped vanilla extract. it took more flour than recipe. i put less molasses, but to a higher place iii/4 cup. i am allergic to nutmeg to i replaced it with elementary ground nuts. although i altered the recipe a lot, the end result was very tasteful. this gives you half soft cookies not all crunchy and hard ones. i recomend it.
12/xi/2010
my kids love them and they made them!!
12/22/2004
The dough was pretty piece of cake to work with,if y'all like your gingerbread cookies soft and chewy this is the recipe for you lot.Side by side time I might switch upwards the spices, the flavor was not that corking and I had to add some icing but they were ok.
12/16/2010
Loved how piece of cake it was to make and the cookies came out perfect. Will exist adding this recipe to our holiday box for future use.
12/12/2010
I made the recipe using just iii/4 loving cup of molasses and it seems to be doing good. Letting it arctic now. My girls are anxious to roll it out and use cookie cutters. The dough was easy to make.
01/02/2011
This is a great recipe. I plant it very straight-forrad and the dough wasn't hard to work with at all. The cookies were delicious! The best home-fabricated gingerbread I have ever had.
11/03/2001
I was a petty skeptical at outset, I never fabricated a gingerbread recipe that wasn't as hard equally a brick, but this one really changed my mind! The cookies were soft, moist, and not as well sweet. Not to mention the dough was incredibly easy to work with. Got a winner here!
12/12/2008
i just made the dough it is in the fridge correct now though following others opnions i fabricated my own changes. i upped each spice to 1T and after seeing somone complain virtually the taste of the shortening i cut that to ane/ii a cup with a half a cup of melted butter to make up the deviation. with the additional spices and butter the dough tasted pretty proficient but i'll update later i roll it and make the cookies
12/21/2001
Easy and full of what makes gingerbread good - molasses and ginger. Perfect for cutting into you favourite shapes for icing. Hard enough that they keep their shape, simply soft enough to be enjoyed.
12/09/2006
Really disappointing. I've baked gingerbread several years in a row now, and I like information technology savory, sweet and spicy. This recipe entirely failed in all those respects. The texture was fine, and I added more spices, but the baked cooked came out very bland despite that, with merely an aftertaste of real spiciness. I think it might accept been helped by more brown sugar and more molasses, but at that point, it'southward not worth changing the entire recipe to make information technology worth the try.
11/09/2001
This is the BEST gingerbread cookie recipe I have tried in years!!! The taste is very balmy then children love it. I fabricated large gingerbread men and the dough handled well and was very polish. This is groovy to make the dough ahead and proceed in the fridge. Merely perfect!
12/24/2011
I bake cookies for the past 12years. I am sorry there is something missing in this recipe. It never worked out. Wouldnt recommended it.
12/21/2010
Super like shooting fish in a barrel and delicious recipe. Didn't over-rise in the oven then my gingerbread men and women were beautiful. Quick to whip upward - volition replace my one-time recipe. Thanks!
12/18/2006
The flavour is WONDERFUL, and they melt upwardly dainty and well-baked. All the same, don't chill TOO long because the dough gets Really hard.
11/12/2011
These were adequately bland tasting, fifty-fifty afterward I did what others recommended and doubled the ginger. The dough was also very difficult to work with.
12/xiii/2010
This recipe tastes fine but it is the well-nigh difficult dough I have e'er worked with. I could not selection these up after cutting. I somewhen had to put the dough on the cookie sheet, roll and pick out the excess.
12/21/2007
I did not intendance for this gingerbread recipe. Poor texture, not tasty, very disappointing!! I've been making gingerbread cookies for years, and idea I would try a new recipe. Practise non try them!!!
12/01/2010
This is the starting time fourth dimension I have ever written a review. These were so bad I thought I would accept the time. Sorry only these were then flavorless and not sugariness enough at all. I double checked my ingredients thinking I must have overlooked something, but I didn't. The dough rolled out hands and it was simple to do, only I didn't care for the flavor. Lamentable, can't believe so many wrote in that they loved these. They must have a fantastic frosting recipe is all I can say. We are planning on smothering these in frosting and hoping my son'south classmates can stomach them. Very spicey.
12/23/2010
I wish I would have read more of the reviews before I wasted a ton of ingredients on them! I hold with all of you who describe these as "dog biscuity". They are dry out and very bland. Not what I was expecting at all.
04/28/2012
I read many reviews first before making these cookies. I halved the recipe since 6 cups of flour seemed similar a lot of cookies & used i/iii c oj instead of water and used a whole egg. I likewise used half shortening and half butter. I didn't refrigerate the dough which didn't seem to matter. My cookies were overnice and soft. I did detect them a scrap bland. I remade the cookies every bit higher up and doubled the spices (tripled the cinnamon)-much better tasting!
12/21/2011
I was really disappointed with this recipe. The cookies turned out to be not very sweet and a bit paper-thin-like.
09/25/2010
My goldchild is addicted of Gingerbread men and she loves these ones!! They're so easy to bake and all my firm smells and so expert when they're blistering.
12/12/2002
I followed the review and added double the ginger and cloves, and less molasses. The cookies still came out tasting likewise much similar molasses, and cipher much else.
12/30/2008
I'1000 sorry to give a bad review, but my husband even said they gustatory modality similar cardboard with some spices. I wish I only tried half a recipe.
01/05/2014
I have made this recipe as written and made it with half the spices for my preschool class. Both ways they are fantastic cookies.
x/eleven/2009
I made these cookies for the first time but not the last they are cracking turned out perfect.
12/31/2002
Fantabulous recipe! I'g simply 14 and before these cookies, my cooking experience was limited to popping a lean cuisine meal into the microwave. The recipe was very like shooting fish in a barrel, and the cookies came out bang-up. At present whenever I could something and inquire for a reaction from my family unit, they e'er say, "Skilful, but not as skillful as those gingerbread cookies - those were great!" I definately recommend this recipe.
10/fourteen/2004
I knew I should have added different spices! These cookies taste okay, but if you cook them even simply a little besides long, they end up tasting terrible. Add together allspice.
11/17/2008
This is not gingerbread. what a thwarting. I made this recipe because it makes so many cookies, not really realizing my usual recipe that makes less than half the cookies has the same amount of spices. Do non brand this recipe. Make the Proficient Housekeeping cookies.
03/07/2011
I halved the recipe (with the exception of the egg, kept that whole), and had plenty of cookies. I would employ this recipe again, though I can see why someone idea they tasted canis familiaris-biscuity. Here's what I found: the get-go batch in the oven were kept in a tad bit too long, and they just weren't that not bad. I was a trivial disappointed until I pulled out the second batch, and they were perfect! Tasted great, not also dry, and were very tasty. I would try this recipe again, though watch that they don't get overbaked equally it can ruin the taste.
12/18/2011
I honestly don't know how this recipe has any bad reviews. I followed information technology exactly and was actually happy with the results. I chilled my dough for about 8 hours to make it easier to piece of work with, and I like them soft and so I just baked them for 8 minutes, but I was very happy with the outcome! Ignore the bad reviews and try it for yourself..
09/xv/2008
Sorry, simply these gingerbread cookies were horrible. The spices were overwhelming and I idea the overall taste was just awful. I ended up throwing the entire batch in the trash.
12/06/2010
I followed this recipe exactly and was not at all pleased with the results. I can't tell if it was too much ginger or too much molasses, but information technology was just not at all what I was hoping to become out of a gingerbread recipe.
12/22/2009
Great cookies! First fourth dimension ever making gingerbread cookies. They turned out more than moist than dry, then I was a happy camper.
12/13/2003
The flavor was awful! It baked up very soft.
01/02/2009
This was the first fourth dimension I accept fabricated Gingerbread cookies, and I was quite disappointed in the taste. They are spicy only not sweet at all. I concord with another review that referred to them as "domestic dog biscuits." Not worth all the trouble of that dough, and it was all wasted! sorry.
12/16/2010
This is a cracking recipe and it held together well! I made a large gingerbread business firm and used it for that. It broiled well and did not lose its shape.
12/23/2011
This was not the best gingerbread cookie recipe I've used. They ended upwards tasting like Molasses cookies, and Non similar nice, spicy gingerbread cookies. Overall, I'one thousand sure they would be wonderful if the molasses amount was cut.
12/06/2008
I was disappointed in this recipe for gingerbread. My family gets together for blistering Christmas cookies and nosotros were disappointed in the gustatory modality. I did change the cinnamon to a tablespoon and cut back on the molasses but evidently it did non aid. I would not recommend this cookie.
01/16/2003
I found them fairly easy to make. I doubled the ginger and nevertheless did non find them as flavourful every bit they should be. Maybe some fresh grated ginger adjacent time.
10/eighteen/2009
These cookies are good, but I was hoping for more than of a seize with teeth!
12/08/2008
These were great! Me and my amily loved them! I used a teensy less molasses since I am not a huge fan and they were great! I likewise added a flake more cinnamon since its one of my favorite spices. These were non as well sweet and not too spicy, just right!! I would definitly recommend them to anyone! I will definitly be making these once again next holiday season!
12/10/2009
I made these cookies just as the recipe is listed. The dough was easy to make using a stand mixer. After the three hours of refridgeration time the dough was soft but had a tendancy to crack and break when rolling out. The cut outs held their shape in the oven. Unfortunately, my family and I found the taste bland and not at all sweet. I would non recommend these cookies for eating. However, they make great christmas tree decorations.
12/21/2011
I fabricated this exactly co-ordinate to the recipe. Information technology's expert, and makes very soft gingerbread cookies. That is my complaint, they're too soft. Nigh too soft to decorate. The spice was practiced but I wanted it spicier, so if I were to make this recipe again, I would utilize more ginger. This recipe makes a LOT of cookies!
12/xix/2011
In that location isn't enuff ginger. I put 2 teaspoons instead of 1. They don't need to be in the refrigerator for 3 hours. thirty minutes worked well. They are practiced with sugar cookie icing that DRIES. They aren't always the amount you want. 24 doesnt brand 24 cookies. Information technology says three/8 of an egg. Y'all can do ane of 2 things: mix it in a bowl and utilize half or use just the whites. Both are good. Ive made these at least 5 times. They're great! (with some changes) ps. I utilize butter instead of shortening. Still works great!
11/10/2010
I halved the recipe, maybe that is where my problem lies... just I didn't like these cookies 1 bit. They were more than similar clove-breadstuff cookies than ginger. They were oddly puffy, rather than dense. I think that they would probably taste a whole lot better if one used butter instead of shortening. The vegetable fat has a weird season in this context. Another recipe might be a little more satisfying if you are looking for a traditional gingerbread.
01/10/2014
It was really proficient!!!!!
Source: https://www.allrecipes.com/recipe/15272/gingerbread-cookies-ii/
Posted by: stevesonapture.blogspot.com
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