Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
These Gingerbread Cookies are wonderful all year, but they are particularly significant & appropriate during the Winter Holiday Season for many people. The combination of fragrant, warm spices fills your house with wonderful scents that evoke childhood memories and helps to continue family traditions!
Yield:5-6 dozen cookies
Level of Difficulty:Easy
Cook Time:20 Minutes
Prep Time:30 Minutes
1 1/4 cups
firmly packed dark brown sugar
1 1/3 teaspoon
salted butter, cut into pieces
1 1/4 cup
In bowl of stand mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, add butter and mix at medium-low speed until mixture for about 2 minutes. Reduce speed to low and gradually add molasses and milk until dough is evenly moistened then ncrease speed to medium and mix until thoroughly combined.
Scrape dough onto work surface; divide in thirds. Working with one portion of dough at a time, roll 1/8-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 20-30 minutes. Dough can be left in the freezer if contained in plastic freezer bags for up to a month.
When ready to use, preheat oven to 325. Wait until oven is to temperature before getting dough from freezer. Use cookie cutters to make desired shapes, and carefully transfer cookies to lined baking sheet or SilPat. Bake for 15-20 minutes. Do not overbake or cookies will be too hard. (But still okay for making a gingerbread house!)
When cookies have cooled, decorate with Royal Icing, if desired.