General

hi Everyone,

I have made an extraordinary lemon cookie and despite chilling, for many hours the cookies still come out very thin and fragile,  I have also rolled them in sugar.  My customers love them,  but I really can't sell them cookies that are a bunch of crumbs.  the primary ingredients are white flour, egg, butter, lemon juice, lemon zest, baking soda, etc.

Does anyone have some ideas about what is wrong or a few ideas of what to do with the recipe?  I have tried another  recipe using vegetable oil....the texture was wonderful and the cookie was awful.

HI friends,

I need some great advice on what is the least expensive most effective software for costing recipes and keeping track of expenses etc.  I am very nontechnical and so will need the non geek special.

*Also,  whatever is suggested.  Is there anyone out there who would like to sell a used version of the softward.  I am on a shoe string and want to be careful about costs.

Best,

Stephanie

This is a popular nonstick remedy and someone else sent the same today ....appreciate you taking the time to share.  Together we can solve most any problem!

Appreciate you,

Steph

Hi Baker Ben,

I recieved your request for the recipe.  If you are interested I have googled Chocolate Gingerbread and found some interesting things in Martha Stewart and Food.com.;  Take a look and see if these give you a starting point.  I always personalize from several good things . 

Good luck to you.

Steff