I love all the reviews! Some hints to make it easier: Roll directly onto a Silpat on your cookie sheet. Use waxed paper to keep it from sticking to your rolling pin. I bought dowels in various diameters and cut them down to the size of my cookie sheet/pastry cloth. I place them on each side, then use them as guides to roll the dough to the proper thickness.
Cut the cookies out on the Silpat, giving enough space in between for spreading. Pull up excess dough between cookies and reroll again. This way you're not distorting the shape.
For the puffing problem, try using a little less baking soda. I'll have to experiment on how much to reduce it, but I like fat gingerbread men! Hope this helps!
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I love all the reviews! Some hints to make it easier: Roll directly onto a Silpat on your...