Fashion

[DiAnne]

On 12/17/2014 JustJazzmom said:

Ten minutes is sufficient time to cook in the oven w/o burning the bottoms-- they are brown on the bottom. The cookies are crisp on the edges and chewy in the centers. I didn't see any crackling on top and these were not puffed up. I did substitute butter for Crisco as I am not a fan of Crisco (worrying about what is in it vs. knowing what butter contains.)

They came out great this 1st batch!!

Second batch to be done once the batter hardens up again in the fridge.

I agree with you about the Crisco but I have one recipe for coconut cherry chews that does not come out right with butter so I end up buying Crisco just for that one cookie batch!

[KKWA]

The crisco is an issue for me too. It is a different formula from the original which is even worse. I have substituted lard for my pie crusts, do you think that would work?

[Lyn08]

I'll try this recipe for ginger cookies next time (thanks, Jazz for posting the recipe). I think there must be a reason Jac recommended Crisco over butter, but I just don't bake with Crisco (I use butter). I also have to put the dough in the refrigerator; otherwise, it's too soft to roll into balls.

I was in a hurry this time when I made ginger cookies, and I use a small scoop, so the cookies turned out a bit larger than usual (but still very good). I don't use orange zest in my recipe, but I add 1/4 tsp. ground cloves, and I only use 1/4 cup molasses. My recipe is adjusted for northern wheat flour. The recipe came from White Lily flour, which is a soft southern wheat flour. So I have to remove 2 TB flour per cup in the recipe.

[JustJazzmom]

On 12/18/2014 KayKayWA said:

The crisco is an issue for me too. It is a different formula from the original which is even worse. I have substituted lard for my pie crusts, do you think that would work?

I'm not a fan of lard either due to cholesterol worries. Only thing I can say is halve the recipe-- do half with butter and the other half with the lard and see how they turn out.