Last week I wrote about cheerful frugality and cutting corners, using slice-and-bake cookies as an example.
While our kids were decorating cookies, a couple of friends and I decided to test a homemade gingerbread cookie against Nestle Tollhouse pre-cut gingerbread dough sheets.
The results were close. My Gourmet magazine recipe baked a darker, crisper traditional gingerbread. The packaged dough had a softer crumb and a more complex spice flavor, with less of a molasses taste. Tastewise, we liked them both.
The homemade gingerbread cost more, with its 2 sticks of butter--but it also made almost twice the amount of dough. The half we rolled produced two baking sheets of cookies. I stuck the rest in the freezer for later.
The packaged dough was pre-cut with 24 tiny gingerbread men, making it a good choice for families without cookie cutters or simply short on time.