469774 Sat Dec 15 14:42:20 -0800 2007 2 31 Home Cooking 0 3211056 I make the gingerbread cookies every year in our family for the holidays, it is a time consuming task, but it is worth it when i see kids pick whatever cookies they think must taste better! However this year, the dough was dry and the cookie tastes dry, I am wondering if it could be because I used unbleached flour, I have not bought anything but unbleached flour in a while now. Can anyone tell me if the measurements are the same using unbleached flour versus bleached? Help! Sat Dec 15 14:42:20 -0800 2007 124983 Richelle 1 3211749 I've changed, in the last year, to exclusively using unbleached instead of the usual all purpose flour. I've not come across any problems at all. HOWEVER, in years of making gingerbread cookies at Christmas, and other cut-outs, I find that sometimes the dough does end up dry....not very often. I could quote exact measurements etc., etc., but I suspect, in the long run, it depends on the humidity in the house on the day that I've prepared the dough. I've gone through the analysis...was it the amount of butter/marg/shortening?....was it the amount of flour?....I finally decided that I have to take recipe measurements with a grain of salt, and a cup less flour, until I decide whether it needs more, or is at the right consistency, or need that cup plus more, to suit the handling and baking. AnnieG Sat Dec 15 21:16:13 -0800 2007 3211056 99375 violabratsche 2 3219710 Thank you...I think I will look further into it...They do look good...just seem a bit dry to my taste. Ciao! Tue Dec 18 14:07:19 -0800 2007 3211749 124983 Richelle