I chilled the dough for 24 hours and still it crumbles like sand when rolled out. Extremely disappointing.
The Carlsmith Family's Gingerbread Cookies
From EatingWell: December 2005/January 2006
The dough is pleasantly easy to work with for children and parents alike: it won't stick or tear when you roll it out. Dress the finished cookies up with a quick cookie glaze, colored sugars or a sprinkle of powdered sugar.
4 Reviews for The Carlsmith Family's Gingerbread Cookies
Made these with 8 knidergarteners. We had a great time measuring,mixing, and after setting in the fridge overnight I dived the dough up. Great time rolling and cutting . Oh, the decorating was a blast. The best was tasting MMMMM. there was enough for them to share with their families. Some parnets asked for the recipe. One commented on how proud their daughter was of the cookies she made:) We were having so much fun I forgot to take a picture.
This is an excellent gingerbread cookie recipe. The dough is very easy to work (when properly chilled) and the mix of spices is just right. I've made these every year since they appeared in a 2007 Eating Well cookie pamphlet and my family really enjoys them. The original recipe suggested glazing them with a glaze of 2 c. confectioner's sugar flavored with 2 - 2.5 T of water and 1 tsp. of vanilla or orange juice. I've routinely made the glaze with o.j. instead of water and added orange zest and even a little more orange flavoring to get a nice citrus flavor. The orange is a bit unexpected and a wonderful compliment to the spice.
So much better than my Grandma's hard gingerbread cookies, soft and delicious but -- eggs, dairy, all those allergens my nieces are allergic to.