I made these with butter instead of shortening, and at high altitude, and they turned out great! I didn't roll them, just made balls and then flattened them with my palms. I thought that 12 minutes might have been too long since I really wanted them to stay soft, so I experimented and found that 11 min was perfect in my oven. Anything less and they didn't fluff up. I did add a LOT more spice and ginger; they are very mild without it and seemed slightly bland. I also dusted mine with powdered sugar after they cooled. They stayed soft and the dough kept well in the fridge for 2 days when I got busy.
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I made these with butter instead of shortening, and at high altitude, and they turned out...