I watched the video, simply amazing! Your bare cookies are so smooth and silky, I want to try your recipe. I have a question, are your cookies crunchy or soft? I have heard about very tasty gingerbread recipes but in the end they don't fit to RI decorations because they are too soft. And another thing: the cookies I usually bake have to stay on kitchen paper for at least one day to absorb the excess of butter that often makes spots on dried RI, do you have the same problem with your cookies?
Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life
Evelindecora posted:
I watched the video, simply amazing! Your bare cookies are so smooth and silky, I want to try your recipe. I have a question, are your cookies crunchy or soft? I have heard about very tasty gingerbread recipes but in the end they don't fit to RI decorations because they are too soft. And another thing: the cookies I usually bake have to stay on kitchen paper for at least one day to absorb the excess of butter that often makes spots on dried RI, do you have the same problem with your cookies?
Thanks! The softness depends on how long you bake them; I bake mine a bit longer for 3-D cookies so they are crunchy, but mine tend to be crunchier anyway because the recipe uses all vegetable shortening for the fat and no butter. (This also means I never get butter bleed - it's a foreign concept to me even with my cookies that use butter - and the cookies are less prone to misshaping). The spotting on the cookie in the video was from something else.
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