Just got a wonderful holiday present in the mail--the advance copy of the Decemeber Woman's Day Magazine, soon to be on the stands. On page 136 is a terrific review, by associate food editor Ellen Greene, of my now SEVENTEEN year old book.It was my wind-down, treat-to-myself book after the exhaustive process of producing "The Cake Bible." Because of its seasonal name, it is rarely available in book stores but Jessica's Biscuit (800/878-4264) catalogue #D612 and Sweet Celebrations (800/328-6722) are both wise enough to know that these cookies know no season and always have copies in stock! (Though with this lovely mention their supply may run out quickly.) Of course they are also available on amazon.com (there's a link from this blog under my books)
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Caitlin Question: I'm having such trouble with gingersnaps and I hope you can help! My goal is a cookie that can last longer than one day while still being "snappy" and still tender to the bite. I can't seem to find the balance between chewy and tooth-breaking! I've tried increasing baking powder, I've fussed with bake times, stored in sealed bags, I've thrown in desiccant to see what would happen, but still am unhappy with my results.
Rose Reply: i've never actually made gingersnaps but in my book "rose's christmas cookies" i have both gingerbread for building gingerbread houses and gingerbread for gingerbread people! the difference is that in the people one i use egg, more butter and more brown sugar, all of which makes it more tender though still crisp. if you roll them thicker--say 1/4", they will be more soft, chewy and pudgy! also be sure to underbake them slightly as on cooling they will firm up but still remain a little soft. these cookies keep for several months but of course become less soft with time.