3 Reviews
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madcat on 12.8.2010
I’ve been using this recipe for years so I’m happy to see it posted. I have been bumping up the ginger to 1 full tablespoon. I think the shortening keeps them light and the white sugar gives them the snap on the outside as the author wrote. Just bake longer for crispier. One flat tablespoon will equal a on inch ball which will equal 3.5 dozen for this recipe. I recently took these to a cookie exchange and they got rave reviews.
sarakata on 6.9.2010
Like Christmas in June! I threw in a teaspoon of nutmeg and subbed the white sugar with brown (otherwise I wouldn’t have had enough to roll them in at the end). They were soft and chewy, didn’t really have a snap to them, but I’m guessing that was because of the sugar sub and my lack of cooling racks! All in all a great recipe! Thanks for sharing!
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