"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 while the later ones are soft. I made these for my Christmas party because some people love it, but if I have to rate it I'd give it a 5 since it was easy to work with, very simple to make, and it's tasty.

"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 while the later ones are soft. I made these for my Christmas party because some people love it, but if I have to rate it I'd give it a 5 since it was easy to work with, very simple to make, and it's tasty.

"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 refrigerator and worked with the other. I chilled the dough for 3.5 hours, but I didn't give it time to warm up before rolling it out. I kept the pastry cloth well-floured and I rolled the dough in flour before rolling it out. If it began to get too soft, I put it back in the refrigerator and took out another ball.