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Will research that---tons of recipes here!!!
Keep well, sweetie!!!
"Never eat more than you can lift" Miss Piggy
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Quote:
Ok I'm looking for a good ginger bread cookie recipe. But after baking I want them to be chewy, not snap or be hard.
My thought was to add an extra egg yolk (no white) to the dough to give it more moisture.
No, no, Denise...not another yolk. Here is a baking secret: If you want
ANY cookie to remain soft and chewy, add one TABLESPOON of clear Karyo corn syrup to your wet ingredients. That's it. Continue with your recipe as written, including baking.
Have a fantastic snickerdoodle recipe for you, too. Will get it out and post for you tomorrow. Oh, and Jean, forgot I had a recipe for cardomon cookies, your fav spice. Will post that for you tomorrow, too.
Vive Bene! Spesso L'Amore! Di Risata Molto!
Buon Appetito!
Linda
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This is my favorite ginger cookie. Have been making it for years and we love it because the cookies are soft (and delicious). Have never tried rolling out the dough, but don't know why you couldn't.
MOLASSES COOKIES
3/4 cup shortening
1 cup sugar
¼ cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
½ teaspoon ground cloves
½ teaspoon ground ginger
1 teaspoon ground cinnamon
Melt shortening. Stir in sugar and molasses. Add egg, beating very well. Add baking soda, flour, cloves, ginger and cinnamon. Mix until well blended. Chill dough a few minutes. Shape dough into size of small walnuts and roll in sugar. Place on greased baking sheet about 2 inches apart.
Bake at 375 degrees 10 to 12 minutes. Let stand 2 minutes before removing from baking sheet. Place cookies on rack to cool.
Makes about 3 dozen cookies
Shannon