I've embarked on the Christmas bake-a-thon. Every year my mother's rolled gingerbread cookies are much more tender than mine, although we use the same recipe. Every year I swear to figure out how to get a better cookie, crisp but not hard. This year I sifted the flour into a bowl, spooned it gently out of the bowl into a dry measure cup, and deliberately omitted the last half-cup of flour (so 3 cups instead of 3.5.) The dough is chilling in the fridge. What do you think -- will I achieve cookie nirvana this year?