I'm definitely giving that a shot. Thanks for the recipes and epic work.Novajam said:9000. Any more and it would have become unstable.
Thanks to anyone else who has commented. Glad you like them so much. Recipes here [http://allrecipes.com/Recipe/Gingerbread-Cookies-I/Detail.aspx].
Glad to hear you'll give it a try.jboking said:I'm definitely giving that a shot. Thanks for the recipes and epic work.Novajam said:9000. Any more and it would have become unstable.
Thanks to anyone else who has commented. Glad you like them so much. Recipes here [http://allrecipes.com/Recipe/Gingerbread-Cookies-I/Detail.aspx].
Thanks for the pro tips. So long as somthing horrible doesn't happen I think I will be very happy with this project for my winter break.Novajam said:Glad to hear you'll give it a try.jboking said:I'm definitely giving that a shot. Thanks for the recipes and epic work.Novajam said:9000. Any more and it would have become unstable.
Thanks to anyone else who has commented. Glad you like them so much. Recipes here [http://allrecipes.com/Recipe/Gingerbread-Cookies-I/Detail.aspx].
Heed the advice of picture 2, make sure your shortening is at room temperature before you cream it with the sugar (as you can't really microwave it softer afterwards, as I learned), and good luck to you.
Wow.Ultrajoe said: