pepperhead212
Executive Chef
I'm not baking yet, but I did get started making the dough! I made the hot gingersnaps first, then put everything in the DW, and after all that dries, I'll get started on things that won't "flavor" things I make in the FP after, like the vanilla sables, and TN icebox, and finish with the sesame cookies, then do a half load in the DW, while I eat my leftovers for dinner. Then later do any chocolate cookies I'm making. The snickerdoodles (I have at least 3 kinds of those!) I'll have to make the night before baking - I'll have find out when my helper(s) will be over.
One of the "new" snickerdoodles I'll be making is the oatmeal snickerdoodles (which I've made for decades), with rolled barley instead of oats. It seems the barley is preferred to the oats in a few things I've tried them in, when I had people try them.
The dry ingredients for 4 batches of hot gingersnaps, one in the FP, ready to add the butter and molasses to. by pepperhead212, on Flickr
The dry ingredients ground up with the butter, and the molasses added, in the FP, then mixed with nuts, by hand. by pepperhead212, on Flickr
The first log of hot gingersnap dough, ready to even out in the waxed paper. by pepperhead212, on Flickr
4 batches of hot gingersnap dough, ready to freeze. by pepperhead212, on Flickr
One of the "new" snickerdoodles I'll be making is the oatmeal snickerdoodles (which I've made for decades), with rolled barley instead of oats. It seems the barley is preferred to the oats in a few things I've tried them in, when I had people try them.
The dry ingredients for 4 batches of hot gingersnaps, one in the FP, ready to add the butter and molasses to. by pepperhead212, on Flickr
The dry ingredients ground up with the butter, and the molasses added, in the FP, then mixed with nuts, by hand. by pepperhead212, on Flickr
The first log of hot gingersnap dough, ready to even out in the waxed paper. by pepperhead212, on Flickr
4 batches of hot gingersnap dough, ready to freeze. by pepperhead212, on Flickr