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Leslie Norton

Member since Dec 2010

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Reviewed Gingerbread Cookies 101

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

I kept my cookie cutters well-floured and even washed one of them to keep the dough that had caught in its edges from sticking to the dough that I was cutting. I rolled out the first batch of cookies thin but as I progressed, I rolled it out thicker and thicker to about 1/4" thick. I cooked it for 5.5 minutes. Consequently, the first cookies are brittle...

Reviewed Gingerbread Cookies 101

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

I kept my cookie cutters well-floured and even washed one of them to keep the dough that had caught in its edges from sticking to the dough that I was cutting. I rolled out the first batch of cookies thin but as I progressed, I rolled it out thicker and thicker to about 1/4" thick. I cooked it for 5.5 minutes. Consequently, the first cookies are brittle...

Reviewed Gingerbread Cookies 101

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

I've never made gingerbread before, but I found the dough to be easy to work with. I doubled the butter and left out the vegetable shortening and I doubled the spices except for the salt. After making the dough, I divided it into 4 sections rather than 2 and after it was chilled, I took out 1 of the 4 sections, broke it in 2, put 1/2 back in the...

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