Oh heck no, it'll be fine. In fact, I have some in the freezer right now, I often freeze part of the dough to bake later, so I don't have quite so many to lead me astray! My next experiment will be this week. I'm going to make a batch with brown sugar Splenda and replace some of the white flour with whole wheat. Elery's stepmom is diabetic and has been in and out of the hospital for the past several months with heart issues. I want to take her a treat, but I want it to be better for her, something that will fit into her food plan. So, we'll see. I have regular whole wheat and whole wheat pastry flour, so it should be interesting. Annie

lakeguy35: Have you tried this? (copied & pasted from another thread on ginger cookies) RE: OMG Old Original Annie! Posted by loves2cook4six (My Page) on Thu, Jun 4, 09 at 18:03 lynda The ginger is really easy. It's a siple syrup with 3 parts sugar to three parts water and 1 part sliced ginger. Directions: Peel the ginger and slice it into rounds about 1/8 inch thick. For every cup of ginger slices, bring 3 cups water and 3 cups sugar to a boil in a large sauce pan. When the sugar is completely dissolved, add the ginger and boil for 45 minutes, until the ginger is sweet and tender. Drain the ginger, reserving the liquid. Place the ginger on a rack to dry for 30 minutes, then toss it with enough granulated sugar to coat. Let it dry on wax paper and then store in an airtight container. Boil the reserved liquid until it is reduced to a syrup with a consistency somewhere between maple syrup and honey. This will intensify its flavor. This syrup can be used for pancakes, waffles, or ice cream, and is an extra bonus for making your own candied ginger. The ginger is delicious eaten as candy, and can also be used in recipes calling for candied ginger. If you don't want to make it yourself but don't want to spend a fortune for it, look in an Asian grocery store, where the price will be much less than it is at the supermarket. Notes: The left over syrup can be strained and stored in the fridge. It's great over ice cream and can be added to Jams etc Sorry, don't mean to hijack anyone's thread. Rusty

Here ya go. Chewy Molasses Cookies (Annie CF) 1 1/2 cups of shortening (I use half and half with butter, but all butter makes them too crispy for my taste) 1 cups granulated sugar 1 cup dark brown sugar 2 eggs 3/4 cup of dark molasses 4 1/2 cups flour 1 teaspoon salt 4 teaspoons baking soda 2 teaspoons cinnamon 2 teaspoons ginger 1 teaspoon ground cloves Chopped crystalized ginger, optional, to taste. I used about half a cup, finely chopped and wish I'd have used more but I love ginger Coarse sugar or turbinado sugar for rolling Cream the shortening and sugars. Add the molasses and eggs and mix until well blended. Sift the flour (yeah right, I don't, LOL) and measure 4 1/2 cups into a separate bowl. Add the spices, salt, and baking soda and whisk to combine. Turn the mixer to low or stir, and add the flour slowly until well mixed. Stir in the chopped ginger and chill the dough for at least an hour. After the dough has chilled for an hour, roll tablespoonfuls of the dough into balls and roll the balls in the coarse sugar to completely coat. Place the dough balls about an inch apart on a greased or parchment-lined cookie sheet and bake for 12 to 15 minutes in a 350 degree oven. The cookies will puff up and crack. When the cookies are done the cracks should still look a little wet, but the outside should look dry. They'll "fall" a little as they cool, let them sit a couple of minutes on the sheet before you try to move them to cooling racks.

--Here it is-- REFRIGERATOR MOLASSES COOKIES BY AUNT JENNY-- 1 cup Spry 1 cup molases 1 cup brown sugar 1 egg 4 cups flour 1 1/2 teaspoon salt 1 teaspoon soda 2 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves Mix Spry,molasses, and sugar in a saucepan. Bring to a boil over low heat and boil 2 minutes. Cool to luke-warm...add egg and beat well...sift dry ingredients together add to molasses and blend well. Pack firmly in sprycoated 8x8-inch pan lined with waxed paper. Chill in frig overnight. Slice dough 1/8 inch thick and cut cookies desired length. Place on greased cookie sheet.Sprinkle with sugar before baking. 350 oven 10 minutes...makes 8 doz glad I could help Paula