Soft Ginger Cut-Outs Recipe Reviews - (Pg. 2)
Reviewed: Oct. 26, 2001
Thank you, thank you, thank you for this recipe! I can't tell you how many times I have made these. I am on a low fat diet and it's hard to find a treat that I can still enjoy. These are so yummy and soft! I added a bit more ginger and they taste just like soft gingersnaps. YUM! Not to mention, we ended up making a haunted gingerbread house out of your recipe! I don't like the thought of wasting lots of eggs and butter on something you're never going to eat, so I used this recipe, baked it for 15 minutes and left the pieces out overnight to dry out. It worked out beautifully. Thanks again!
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Reviewed: Oct. 27, 2000
I was most impressed with the results of the recipe. It does take a lot of work, but so do all cut-out cookies. The texture of the cookie was like that of regular gingerbread cookies; firm but not tough. The frosting recipe that came with it is perfect. It's sweet and sticky enough at first to hold sprinkles well, dries enough to make the cookies easy to store, but doesn't become too hard. The problems I did have with the recipe was that I had to use twice as much liquid to get the dough to hold together, and even had to spray it with water later, then re-flour to roll it. If this affected the final product, it didn't spoil it. I also used Post-um instead of coffee and found it was still good, though next time I will add more ginger to compensate for loss of flavor. This may seem like a lot of work and tinkering with the recipe, but it's well worth it to have a good, fat-free gingerbread cookie.
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