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Barb.b
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| Posted: Dec 14 2011 at 4:24pm | IP Logged
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Ug - couldn't find the recipe I have used for the past 10 years or so to make ginger bread cookies. And well - they just aren't as good. I don't need advice - just wanted to share - I hate smelling something so good, eating and thinking - uh, not as good as it smells. Now I really want to find that old recipe - I want to find out what is different. One thing I noticed is the recipe I used today didn't have an egg. Anyone know what difference an egg makes?
I seriously think I will use the pillsbury ready made dough next time we bake!
Barb
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JennGM
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| Posted: Dec 14 2011 at 4:31pm | IP Logged
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Aw, how disappointing! I hate scrounging around for my favorite recipes that I use only once a year. I was trying to save them digitally or have a blog that would keep them all together, plus my notes to remember from one to year another.
It's so easy to use the refrigerated pre-made dough, but when I read those ingredients and can't recognize most of them, it's not worth it to me!
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Jennifer G. Miller
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Barb.b
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| Posted: Dec 14 2011 at 4:37pm | IP Logged
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Yes, Very true about the ingredients of pre made. I really think if I don't find the recipe I will look online for a gingerbread recipe that has an egg - that is the only difference I can think of!
Barb
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Angie Mc
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| Posted: Dec 14 2011 at 4:46pm | IP Logged
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Barb, are you looking for the kind you roll to make gingerbread men...or just round cookies? These Molasses Sugar Cookies are delish!
And...I'm on the hunt for a rolled gingerbread cookie recipe if anyone wants to share.
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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JodieLyn
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| Posted: Dec 14 2011 at 4:48pm | IP Logged
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Jenn I do keep my recipes on the computer.. along with a list of goodies that we make at the holidays.
Here's my gingerbread cookie recipe Barb. It does have an egg.. and I really prefer them with the dark corn syrup instead of molasses.. but these usually get rave reviews from those who try them.
GINGERBREAD COOKIES
1 c shortening
1 c sugar
1/2 t salt
1 egg
1 c molasses (I use dk corn syrup)
2T vinegar
5 c flour
1 1/2 t baking soda
1T ginger
1 t cinnamon
1 t cloves
thoroughly cream shortening, sugar and salt. stir in egg, molasses and vinegar; beat well.
sift together dry ingredients; stir into molasses mixture. chill about 3 hrs
On lightly floured surface, roll to 1/8 in. Cut with boy cutter. place 1 inch apart on greased cookie sheet. Use red hots for faces and buttons.
Bake at 375 about 6 min. cool slightly then remove from cookie sheet. When thoroughly cool use frosting to decorate
Makes 8 doz
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Jodie, wife to Dave
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Angie Mc
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| Posted: Dec 14 2011 at 5:14pm | IP Logged
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Thanks, Jodie!
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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Barb.b
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| Posted: Dec 14 2011 at 5:19pm | IP Logged
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oh thanks Jodie! Does shortening versus butter make a difference?
I am going to try your recipe come Saturday! Or maybe sooner!
Barb
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Angie Mc
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| Posted: Dec 14 2011 at 5:28pm | IP Logged
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Barb.b wrote:
oh thanks Jodie! Does shortening versus butter make a difference?
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It does. Butter = flavor and crispy. Shortening = soft. I rarely use shortening, but see it as a perfect fit for gingerbread.
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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Barb.b
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| Posted: Dec 14 2011 at 6:33pm | IP Logged
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Oh - this time I'm going for the shortening! Besides I just read The Help - and laughed when Minny was telling Celia all about what Crisco can do  .
Barb
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JodieLyn
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| Posted: Dec 14 2011 at 6:38pm | IP Logged
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I will interchange butter and shortening.. you can even do half and half... but as Angie says.. it does change the cookies subtly.
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: used different cookie recipe
