Comments on: Holiday magic with gingerbread cookies: the inside-out cut. http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/ Hot Stuff from King Arthur's Hearth Sun, 22 Nov 2009 02:58:17 +0000 http://wordpress.org/?v=2.3.1 By: Dezzie http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-22648 Dezzie Wed, 28 Oct 2009 19:30:56 +0000 http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-22648 Yippie! This was an Awsome short cut idea... especially since I was "volunteered" to make 3 dozen halloween cut out cookies for my son's 1st grade class the very next day! Yippie! This was an Awsome short cut idea… especially since I was “volunteered” to make 3 dozen halloween cut out cookies for my son’s 1st grade class the very next day!

]]> By: Kim http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6897 Kim Thu, 04 Dec 2008 20:27:39 +0000 http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6897 My mom's recipe for Swedish ginger calls for sorghum instead of molasses. Have you ever tried that instead? I'm not sure what the difference is, but it is harder to find. <strong>Not much difference - molasses has slightly more of an "edge" to the flavor; I've always found sorghum a bit sweeter-rasting, less "caramel-y." PJH</strong> My mom’s recipe for Swedish ginger calls for sorghum instead of molasses. Have you ever tried that instead? I’m not sure what the difference is, but it is harder to find.

Not much difference - molasses has slightly more of an “edge” to the flavor; I’ve always found sorghum a bit sweeter-rasting, less “caramel-y.” PJH

]]> By: Gina http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6612 Gina Wed, 26 Nov 2008 06:44:55 +0000 http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6612 OOPS! Sorry to hog the comments section again, but I just realized a big oversight in my post above. When I said that I added about 1/4 cup of crystallized ginger bits to the dough, I forgot that I had only made a half a "tester" batch of the cookies. So for the full recipe, you might want to increase the candied ginger addition to a half cup. Just FYI... OOPS! Sorry to hog the comments section again, but I just realized a big oversight in my post above. When I said that I added about 1/4 cup of crystallized ginger bits to the dough, I forgot that I had only made a half a “tester” batch of the cookies. So for the full recipe, you might want to increase the candied ginger addition to a half cup. Just FYI…

]]> By: Kristi http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6590 Kristi Tue, 25 Nov 2008 11:48:23 +0000 http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6590 I spent last night after the kids went to bed making these. They turned out really well! So pretty...There was a post a few weeks ago about the whole, having to bring some sort of goodie to your kid's school and having zero time to prepare. This happened to me yesterday when I dropped my kids off at daycare and last night I found myself standing in my kitchen at 10pm finishing the last of these sweet cookies. My husband said, "why don't you just stop off at the grocery store in the way to daycare and buy a thing of Oreos?" No way man. That's just not my style. Thanks for this recipe, the cookies turned out so well and make me look like such a pro! I spent last night after the kids went to bed making these. They turned out really well! So pretty…There was a post a few weeks ago about the whole, having to bring some sort of goodie to your kid’s school and having zero time to prepare. This happened to me yesterday when I dropped my kids off at daycare and last night I found myself standing in my kitchen at 10pm finishing the last of these sweet cookies. My husband said, “why don’t you just stop off at the grocery store in the way to daycare and buy a thing of Oreos?” No way man. That’s just not my style.
Thanks for this recipe, the cookies turned out so well and make me look like such a pro!

]]> By: Gina http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6584 Gina Tue, 25 Nov 2008 04:42:47 +0000 http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6584 Ok, I didn't have any fresh ginger on hand to make the ginger syrup, so I just made the straight molasses version. But I chopped up six small disks of crystallized ginger (about a quarter cup total) and tossed the bits into the batter. WOW! The bits of candied ginger gave the cookies a real zippy kick-in-the-pants. DELISH! Thanks for the recipe, PJ! :-) --Gina <strong>Gina, I actually like the molasses version better than the ginger syrup version, which I find too mild. I like ginger syrup more as a condiment than an ingredient. But the crystallized ginger sounds divine... thanks for the suggestion- PJH</strong> Ok, I didn’t have any fresh ginger on hand to make the ginger syrup, so I just made the straight molasses version. But I chopped up six small disks of crystallized ginger (about a quarter cup total) and tossed the bits into the batter. WOW! The bits of candied ginger gave the cookies a real zippy kick-in-the-pants. DELISH! Thanks for the recipe, PJ! :-)

–Gina

Gina, I actually like the molasses version better than the ginger syrup version, which I find too mild. I like ginger syrup more as a condiment than an ingredient. But the crystallized ginger sounds divine… thanks for the suggestion- PJH

]]> By: Sandy http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6580 Sandy Tue, 25 Nov 2008 02:32:46 +0000 http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6580 I'm curious. Why do you have all the stones on your desk? Love this blog! <strong>I like rocks; they speak to me. There's a certain beach south of Boston where I grew up, with the most wonderful stones, perfectly rounded from constantly being rolled back and forth over the shore, for centuries... So, no baking reason, in case you were wondering! </strong><strong>PJH</strong> I’m curious. Why do you have all the stones on your desk? Love this blog!

I like rocks; they speak to me. There’s a certain beach south of Boston where I grew up, with the most wonderful stones, perfectly rounded from constantly being rolled back and forth over the shore, for centuries… So, no baking reason, in case you were wondering! PJH

]]> By: Trisha http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6504 Trisha Sun, 23 Nov 2008 11:43:01 +0000 http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6504 P. J., if one of your recipes lists 4 oz of butter, do you weigh it? I find that a stick of butter without the wrapper only weighs 3 7/8 oz. If a recipe calls for 2 cups (16 oz) butter, 4 sticks would be 1/2 oz short of 16 oz. Will that make a difference? Also, do you weigh your eggs? A large egg can vary so much in weight and if there are several called for, it could make a difference. How precise should I be? I use my scale for everything, by the way. Such a timesaver!' <strong>Trisha, in a recipe with a pound of butter, no, 1/2 ounce (1 tablespoon) wouldn't make a difference. Also, I've found that the sticks of butter I use do weigh at least 4 ounces; so I wouldn't assume that all sticks weigh 3 7/8 ounces. Maybe you just got an aberration, or maybe the brand you buy is consistently short? Might want to check that. As for eggs, a large egg (out of the shell) weighs 50g pretty consistently for me. A few grams difference here or there won't make a difference. However, some brands are more consistent than others. Find a brand that's consistent, and stick with it; that's my advice. PJH</strong> P. J., if one of your recipes lists 4 oz of butter, do you weigh it? I find that a stick of butter without the wrapper only weighs 3 7/8 oz. If a recipe calls for 2 cups (16 oz) butter, 4 sticks would be 1/2 oz short of 16 oz. Will that make a difference? Also, do you weigh your eggs? A large egg can vary so much in weight and if there are several called for, it could make a difference. How precise should I be? I use my scale for everything, by the way. Such a timesaver!’

Trisha, in a recipe with a pound of butter, no, 1/2 ounce (1 tablespoon) wouldn’t make a difference. Also, I’ve found that the sticks of butter I use do weigh at least 4 ounces; so I wouldn’t assume that all sticks weigh 3 7/8 ounces. Maybe you just got an aberration, or maybe the brand you buy is consistently short? Might want to check that. As for eggs, a large egg (out of the shell) weighs 50g pretty consistently for me. A few grams difference here or there won’t make a difference. However, some brands are more consistent than others. Find a brand that’s consistent, and stick with it; that’s my advice. PJH

]]> By: Kim http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6484 Kim Sun, 23 Nov 2008 01:18:24 +0000 http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6484 I’ve been thinking I should try making the Fudge Drop Cookies a little bigger, and cutting the centers out -add a little peppermint extract to the dough - hmmmmm….. Now YOU have inspired me! PJH PJH please make these and post them so I can see how it turns out and than try them. <strong>Well, you might just talk me into it... PJH</strong> I’ve been thinking I should try making the Fudge Drop Cookies a little bigger, and cutting the centers out -add a little peppermint extract to the dough - hmmmmm….. Now YOU have inspired me! PJH

PJH please make these and post them so I can see how it turns out and than try them.

Well, you might just talk me into it… PJH

]]> By: diana l http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6480 diana l Sun, 23 Nov 2008 00:06:14 +0000 http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6480 hi...love the blog...the only comment i have is that in the picture of the kitchen i notice pegboard...we own a restaurant and the inspector says no to pegboard...too hard to clean...visited kaf this past fall and enyoyed the store very much...would have loved to see the test kitchen next door...talked to one of the students on a break and he was enjoying the experience and learning a lot...thanks...dml <strong>Diana, not being a restaurant, I think we don't deal with the level of activity that you do. Food doesn't splatter near the pegboard; I don't do any mixing there. My mixer is probably 5' away, and our stove is WAY far away, and we very seldom sauté or cook anything that would send grease into the air, so I think we're safe with pegboard. And next time you visit the store - c'mon down and see the test kitchen. We're 1.3 miles down the road from the store, at the catalogue building/warehouse. - PJH</strong> hi…love the blog…the only comment i have is that in the picture of the kitchen i notice pegboard…we own a restaurant and the inspector says no to pegboard…too hard to clean…visited kaf this past fall and enyoyed the store very much…would have loved to see the test kitchen next door…talked to one of the students on a break and he was enjoying the experience and learning a lot…thanks…dml

Diana, not being a restaurant, I think we don’t deal with the level of activity that you do. Food doesn’t splatter near the pegboard; I don’t do any mixing there. My mixer is probably 5′ away, and our stove is WAY far away, and we very seldom sauté or cook anything that would send grease into the air, so I think we’re safe with pegboard. And next time you visit the store - c’mon down and see the test kitchen. We’re 1.3 miles down the road from the store, at the catalogue building/warehouse. - PJH

]]> By: Linda http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6476 Linda Sat, 22 Nov 2008 20:42:43 +0000 http://blog.kingarthurflour.com/2008/11/21/holiday-magic-with-gingerbread-cookies-the-inside-out-cut/#comment-6476 I'm glad someone else dislikes cutout cookies as much as me. I love baking but not all that busy work to get the cookie to the cookie jar. I do cut out cookies for a Bake Day once a year and I feel that should be enough for anyone! These look great and I will have to try them out. I like that idea of the ginger syrup as well. Can a large quantity be made and put in the frig for use? Does it have a shelf-life in the frig? Thanks for another great recipe and idea for cutouts! <b>These reverse cutout cookies sound like a good match for you, and for several other bakers. The ginger syrup recipe yields 2 1/4 cups of syrup that can be stored in the refrigerator indefinitely in a non-reactive container. Happy Cookie Baking! Irene at Baker's Hotline</b> I’m glad someone else dislikes cutout cookies as much as me. I love baking but not all that busy work to get the cookie to the cookie jar. I do cut out cookies for a Bake Day once a year and I feel that should be enough for anyone! These look great and I will have to try them out. I like that idea of the ginger syrup as well. Can a large quantity be made and put in the frig for use? Does it have a shelf-life in the frig? Thanks for another great recipe and idea for cutouts!

These reverse cutout cookies sound like a good match for you, and for several other bakers. The ginger syrup recipe yields 2 1/4 cups of syrup that can be stored in the refrigerator indefinitely in a non-reactive container. Happy Cookie Baking! Irene at Baker’s Hotline

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