Does anyone have a recipe for a gingerbread cookie that will hold it's shape well? I am going to try those beautiful cookies that are posted somewhere on CC where you use the eyelet cutters with fondant that is cut in two pieces. I think they are a christmas bell and they are so gorgeous but the dough has to hold its shape really well.
Thanks if you can help me.
I do, but darn, I'm at work and it's at home. If you like, PM me as a reminder and I'll look mine up for you. I used mine to build my gingerbread house and I didn't have to much trouble at all with it losing shape or having to be cut down. I'm not much for the gingerbread taste but it was good tasting.
I use Martha Stewart's. Get it off her web site. I use it every year for my gingerbread men cookies. The only is I do not add the black pepper unless you like spicey gingerbread. It is the best one that I have come across so far.
Want a quick, easy recipe for gingerbread houses and cookies? Buy the boxed mix for gingerbread and use the recipe on the side of the box for cookies. I think you just add 1/3 cup of water to the boxed mix; beat (it's very sticky and thick); wrap; refrigerate; roll; cut; bake.
The best part is you don't have to buy molasses. And it's relatively inexpensive.