I didn't have the 2-1/2" cookie cutter so I used a smaller cutter. I chilled the dough overnight & found it worked better if the dough was chilled (as you said) because once it warms, it's more difficult to work. I kneaded it and worked quickly to transfer cuts to the baking sheet. I made them thicker then an 1/8", more like 1/4". I watched the bake time since they were smaller and thicker and adjusted the time accordingly. I usually use preserves (thicker and sticks to the cookie w/o running), but had jam (to thin & runny but it worked out in the end). They have a nice buttery taste. I added a little almond extract to enhance the flavor. I will make these again. Thanks for the recipe.

Reviewed On: Dec. 12, 2005

Oatmeal cookie recipes I've made before had spices where this one didn't. It gave me a chance to try something new. Glad I did. It still was flavorful. It took a little longer for the centers to bake (was a little raw after cook time). They stayed soft. I'll make these again. Thanks for the recipe. I left out the chocolate chips and nuts.

Reviewed On: Dec. 12, 2005

This was my first ginger cookie. They were great. They puffed up, kept their form and tasted terrific. The place smelled great while these were baking. They stayed soft. A wonderful delight. Thank you for a great recipe that I will make again. While the dough was sticky to work with, it was well worth it. Excellent.

Reviewed On: Dec. 12, 2005