Gingerbread Cookies!

[miz_persnicket]

So I finally got the second recipe to work. Looks like Martha knows what shes talking about, I should have just shut up and listen

Comments

[ex_veteran]

LOVE the neon pink frosting. they look great!

[miz_persnicket]

there actually is no egg called for in this recipe, i just added it because i wanted to!

these have grown on me, i really love how traditional they are and that they are still soft!!!

honestly at the grocery store all i could find for molasses was:

cooking or fancy or blackstrap. so i just chose cooking because i wasnt sure. if you can find a darker brown sugar, that would be nice too. oh and the recipe didnt actually call for any ground ginger either which was weird, i just added it!

[blueyz72]

I think they look wonderful. Tomorrow is going to be baking day(today is soup day) so perhaps I will look at both recipes and compare with others and then try something in between. The best thing about experimenting, as long as they come out edible I have MANY guinea pigs at work(I teach 8th grade) that are willing to help eat the evidence.

[fiercecupcake]

The lemon doesn't "cook" the egg, but they don't need to be refrigerated. Once the icing dries, they're less susceptible to bacterial growth.

BUT there is that whole thing about things already present in the egg whites, so if you're paranoid, feeding these to immunocompromised individuals is iffy. (Yay! Alliteration!)

Most places will use pasteurized egg whites or powder to make royal icing commercially, so it's safe. Making it at home and feeding it to healthy people is pretty safe. Egg whites aren't as dangerous as yolks.

[living_insanity]

I just watched the gingerbread house challenge on food network tonight and now I want to make gingerbread. I'll try out marthas recipe since I wont really be eating the stuff. thanks!