Gingerbread cookies
I wanted to post specifically about the gingerbread cookies I made on Thursday. I was so pleased at how they turned out! I used a Martha Stewart recipe and while they took me FOREVER from start to finish, it was definitely worth the effort. My favorite part of the cooking process was when I added the baking soda to the molasses sugar mixture because it completely foamed up. Not ever having made gingerbread before (well, since I was little), I didn't realize what it would do, even though it makes sense. I should have taken pictures of the process, but I only have one of the final product.
The icing was a little runnier than it should have been, but by the time I got to that part I was ready to be done.
I cooked half for about 15 minutes, which made them more of a snap consistency, and the other half for 10 minutes, which made them softer. I was worried that the first batch would be too hard, but they softened up after a day.
All in all, I really love the results and will probably add these to my holiday baking list.
The icing was a little runnier than it should have been, but by the time I got to that part I was ready to be done.
I cooked half for about 15 minutes, which made them more of a snap consistency, and the other half for 10 minutes, which made them softer. I was worried that the first batch would be too hard, but they softened up after a day.
All in all, I really love the results and will probably add these to my holiday baking list.