Scarlinger29 Recipe Reviews (Pg. 1) - (19992409)

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Reviewed: Oct. 1, 2011
I thought these were perfect to take to a German-themed luncheon tomorrow and I think they'll be a hit. I ended making two batches because I used a tablespoon to scoop out onto the baking sheet and ended up getting only 66 cookies, if I had used a 1/2 tablespoon it would've doubled the amount. Since I made two batches I ran out of butter and had to borrow some from my in-laws, which wasn't at room temperature. I made the mistake of nuking the butter to liquid status which made the second batch runnier than the first (which came out perfectly). It caused me to have to add tapioca flour and some brown rice flour to help stiffen it up to scoop out onto the baking sheet. They came out good, just not as spicy as the first batch. I also doubled the amount of spices, didn't use cardamom, instead ground cloves, I reduced the packed light brown sugar to 1/4 C. and used 3/4 C of brown rice syrup to help deepen the flavor, and I grated fresh ginger instead of ground. Everyone in my home likes them so far, including my dog Maddie! Will make again as these are similar to ginger snape.
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