578036 Sun Dec 07 04:03:53 -0800 2008 4 31 Home Cooking 0 4226649 I am looking for a great gingerbread recipe for making fancy cookies, I want a dough that does not spread, so the details on my cookies do not get lost, but I also want some decent ginger flavor. I have used recipes that are suggested for gingerbread houses, but most of those lack any real flavor and they tend to be dry and hard... as they should be. So, dear chowhounds, any suggestions? Sun Dec 07 04:03:54 -0800 2008 52629 gardencub 1 4226670 I haven't tried it yet, but Gourmet has a classic 1959 Gingerbread Men recipe on their website (along with classic cookie recipes from 1941 through 2008). Gingerbread Men - December 1959 http://www.gourmet.com/recipes/1950s/1959/12/gingerbread-men Gourmet - Favorite Cookies 1941 - 2008 http://www.gourmet.com/recipes/cookies/ Sun Dec 07 04:38:21 -0800 2008 4226649 126101 Antilope 1 4227626 I really like the Cooks Illustrated recipe for gingerbread cookies - either in the Family Cookbook or the Baking Book (I believe they're the same). There are variations if you want a thicker, softer cookie (probably not for you, this is what I love), or a thinner, crisper cookie - both have a great (the same) amt. of spice. I like an "assertive" gingerbread . . . I love ginger, etc. Sun Dec 07 14:49:35 -0800 2008 4226649 11404 gansu girl 2 4227974 I do not have either of those cook books, but I will check them out online, thanks gansu girl, Normally I like a softer cookie, but for these, I need a cookie that holds it's shape really well. I have one cookie cutter that is giant christmas ornament and another that is a house, both have lots of details. Sun Dec 07 17:40:35 -0800 2008 4227626 52629 gardencub 1 4228074 The Splendid Table just interviewed Shirley Corriher about baking cookies "Food scientist to the pros and award-winning author Shirley Corriher is back and she's talking cookie control - what we need to know for successful baking that no one else tells us. Her wonderful book, BakeWise: The Hows and Whys of Successful Baking, is hot off the press." http://splendidtable.publicradio.org/ To make cookies that resist crumbling during shipment, she suggested wetting the flour with a bit a of water (tablespoon) before mixing with the fat and sugar - to develop the gluten. She also mentioned using a higher gluten flour to resist spreading. Apparently the original tollhouse cookies were made with a higher gluten New England flour. You can hear more on the podcast, or check her book Sun Dec 07 18:30:07 -0800 2008 4226649 12139 paulj