Question:  if it looks like charcoal but tastes like heaven, is it success or failure?

I made the gingersnaps from the MS Baking Handbook once in Indiana, and they were spot-on.  I’ve made them twice here, and both times the taste been great, but the shape has been…well, you can see the shape.  They are not supposed to be “ginger wafers,” but the first time I made them they (mostly) resembled the picture in the book, so I can’t blame the recipe.  Maybe it’s the portion size?  I was freehanding it back in West Laf., and the disher I use now is slightly larger than recommended.  Either way, the flavor is perfect and they certainly snap, so they’re going the bullpen tomorrow.


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