OH MAN! I LOVE baking holiday cookies. I only wish that I was as lucky as you to have a “partner in crime” such as a “Z” sister. My middle name begins with a Z. Does that qualify?? As I do every year, I baked an army of gingerbread. The spicy kick of gingerbread is my FAVORITE! It has a way on convincing me that Christmas is days away even if it is sunny and 60 degrees outside. While purchasing my ingredients for this year’s “Operation Gingerbread” I ran into a few issues. First, the store was out of the original molasses. Rather than battling my way to another store, I grabbed one of the numerous bottles of the ROBUST green label molasses. Why not? Molasses is molasses, right? Then as I headed down the flour isle I found myself fascinate by the “White Whole Wheat” flour. Sounds a little healthier and similar to all-purpose flour that the recipe calls for, right? So I decided to give that a try. Bad. Bad. Bad. Three batches in, I discovered that ROBUST=less sugar and that wheat flour (even if it is WHITE)=gritty. It was too late. I stood there surrounded by dozens gingerbread. Hey, nothing that a little Royal Icing can’t fix…right? My hope is that the change in my delicious recipe will go unnoticed. *crossing my fingers*