I doubled the batch and did some experimenting with the dough. First, I used butter instead of margarine and I added freshly grated nutmeg to the spice blend. Also, I used sorgham molasses but next time I will use straight molasses to get the "tang" and the "bite." The dough was managable without refrigeration BUT I did NOT roll into balls. I used a tablespoon to measure and scoop out the dough and I sprinkled raw sugar on the tops. This worked out GREAT and required no flattening. I was not able to finish the cookies in one night so I refrigerated the remaining dough until the next day. The dough was able to be rounded into balls but did not need flattening. Also, having the dough sit overnight in the refrigerated seemed to let the flavors marinate a bit as this batch was "spicier" than the batch I made the night before. My oven is old and has hot spots (good to know if you're a novice baker) so I baked the cookies for 4 minutes, turned the pan and continued for 3 minutes. They were slightly browned around the edges and set in the middle. I stored them in airtight containers and they stayed nice and soft. If you like ginger then you'll really like these. If you're not keen on autumn spices or molasses, you'll probably not like these. A great tip is to use molases/ sorgham molasses you REALLY REALLY like. If you can get the sticky stuff at a mill, do it. It's worth the effort for maximum flavor ;)

Reviewed On: Sep. 8, 2009

My husband LOVES corndogs but they aren't very "healthy." I found this recipe and thought I'd try it out on him. I chunked the hot dogs as others suggested and followed the rest of the recipe to a tee. They were good but I needed to cook them for about 6 minutes longer. They are really great with yellow mustard and though I didn't much care for them (but would definitely make/eat again for quick dinner) my husband said that they were pretty good. If I do make them again, I think I will add some sweet corn and maybe some pimentos and/or jalepenos. Good recipe, though!

Reviewed On: Sep. 3, 2009

This is EXACTLY the recipe my grandmother (of German decent) uses for her cabbage rolls or at least they taste exactly like the ones she makes. Out of her 7 grandchildren, I'm the only one that eats these. Thank you for posting! Brought me home.

Reviewed On: Aug. 28, 2009