im getting too lazy to post up the recipes. but i made gingersnaps out of the "good to the grain" cookbook. its dedicated to baking recipes with whole grain flours. this recipe used a mix of whole wheat flour and all purpose, but i was forced to sub whole grain pastry flour in for the all purpose as it was all i had. came out extremely thin and delicate as a result, but incredibly tasty. i do believe gingersnaps are my favorite cookie.
yes, that is my foot.
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