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Recipe Reviews 2 reviews
Big Soft Ginger Cookies
Love these, and always double the batch - they won't go to waste! Couple tips: 1) Instead of "shaping dough into walnut sized balls," use a small ice cream scooper to scoop balls directly into the bowl of sugar - much cleaner that way, and all the cookies turn out the same size. Yummy!! 2) I never use the prescribed 2 T of sugar for rolling the balls....I just put about 1/2-1 cup of sugar in a bowl and roll away...then toss the remaining sugar. Having a little more makes that part go a little faster/easier. 3) Finally, if your molasses is running low (I used up the last of ours), put the bottle in the microwave for 10-20 seconds and the remaining amount stuck to the bottom will pour our more easily. Also...use the tip by other reviewer - spray your measuring cup with cooking spray before measuring the molasses into your cookie dough mix...makes it MUCH easier to get it all out.

1 user found this review helpful
Reviewed On: Dec. 22, 2014
Tom and Jerry Batter
This recipe is fantastic!!! AND I have a couple tips to make it a little easier and less messy to make. The final product for this recipe is just as good if not better than the stuff you get at the grocery store, but after making it twice, I discovered a couple things that really help the mixing process. First, the suggested serving size in this recipe is about 1T, and I'm not aware of anyone who doesn't put at least 2T in each glass they make, so consider that when estimating the serving number you want to make (and remember, the batter is fantastic kept frozen, so go ahead and make extra!). I used the serving size calculator to adjust it to 45 servings (and there are only 3 people in our home). This # of servings allows you to use an entire 2lb bag of powdered sugar so there's less mess - no measuring needed. At 45 svgs, it then calls for 7.5 eggs - I used 6 large eggs, and 2 small ones to make that work. The completed batch nicely fills a 1/2 gallon container which I keep in the freezer during Christmastime. For mixing, you will find much less mess if you mix egg whites, and mix the yolks. Then add yolks to butter, plus vanilla, then add the whites, and THEN add the sugar. After all mixed, add spices at the end. This eliminates the cloud of powdered sugar floating around your kitchen, as there is more liquid to help soak it all up. I'm sure there may be a reason for the suggested order, but I've found this sequence a much less messy process. :-) Enjoy!!

8 users found this review helpful
Reviewed On: Dec. 6, 2013

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