I use a doughnut cutter to make these. They have icing in between.
I thought that these were pretty good. I made them for a bake sale. They were bought, but nobody commented on if they were good, also there were no repeat customers. The cookies were firm and thin. They didn't spread much at all when baking. The filling reminded me of the filling in an Oreo, but gingery.
Read MoreToo much flour makes these crumbly. Addictive if you can get them made.
Read MoreI thought that these were pretty good. I made them for a bake sale. They were bought, but nobody commented on if they were good, also there were no repeat customers. The cookies were firm and thin. They didn't spread much at all when baking. The filling reminded me of the filling in an Oreo, but gingery.
Not bad. Nice cookies for the fall, cute with turkey-shaped cookie cutters.
These are really nice cookies for the fall. The dough is quite soft and is easier to work with if chilled for a while. I use graduated flower shaped cutters, it adds an extra touch.
I made some changes-- I use butter instead of margarine, and half brown sugar/half white sugar. I only needed to bake them for 6 1/2 minutes which browned the bottom but kept them soft. I added spices (ginger & cinnamon) to the dough with the flour and used a different filling the 2nd time, as the filling (without ginger) was okay but nothing special the first time. Very fun as squirrel sandwich cookies.
Yummmmmm!!! These are soooo good! I would double the frosting though so they are more gingery.Two thumbs up from my dad and brothers. And they make the house smell great!
I mixed it in the stand mixer and refrigerated over night. Easy to roll with a little flour. I always roll my cookies on parchment paper with a sheet of plastic wrap over it (so the dough doesn't stick to my rolling pin). The cookies are soft and delicious. I made gingerbread men and reindeer. A huge hit!