This is one of those recipes, the title says it all. These are SOFT ginger cookies, too soft for me, it is like your still eating dough and that was at 8 minutes and even 10 minutes. Just too soft , but on another note, the spice in it is perfect for my liking so I will try to figure out how to get these crunchy without over baking. I did refrigerate the dough and the dough was fine to work with. I would not flatten these too much unless you make them BIG and thick, they are like round bendy disks when flattened because they are SOFT. I have no idea how people store these unless you put them between parchment paper as they are so soft they tend to stick to one another. I did everything like the recipe said and they taste GREAT, just way to soft for my liking, also who ever's picture is shown, did something I am not aware of because they do not turn out like that picture at all. I need to find that persons reviews as those cookies look awesome.

Reviewed On: Dec. 22, 2011

Wow, I feel just like the other reviewers, great taste/flavor to go with the heat. My husband likes the hot sauce in the family and I usually stay away, as most are just fire in your mouth. I made this and it was accepted by everyone. I did not use Habaneros, I have a garden and tons of hot peppers ( 5 or 6 kinds) and was running out of things to do with them - this was fantastic. I really think the Mango and green onion does something for these hot peppers, we have had it on chicken, fried pork chops, with chips, I made a curry meal and we ate it with that. My husband took it to work for others to try, it is gone and I am ready to go and pick some more peppers. You will not be unhappy. Thanks for a great receipe. NOTE: I tried to make this and process it in a pressure cooker like I do other things, it did not taste the same, it was not bad when we opened the jars, but it seemed to be fermenting - tiny bubble inside, not sure why, or what was reacting with what - but it altered the taste, much better fresh - will try freezing some next time I make a batch and see how that does. WE REALLY LIKE THIS SAUCE.

Reviewed On: Aug. 17, 2011

I will give this a four, I have made it twice, first time they fell apart in the frying pan - This time they were perfect. It was easy and I did fry them in a pan first on the second time and transfer them to a dish to cook in the oven. I used everything on the Ingredient list except browning sauce (DIDN'T HAVE) and I thought they were great. I poured the mushroom mixture on top, covered with aluminum foil, I know from other dishes this helps make them moister. They were good. I like this for a ground beef variation - it is so hard to find different things to make with ground beef. Thank you for a great/easy receipe.

Reviewed On: Jul. 23, 2011