On 12/25/2015 4:31 AM, Julie Bove wrote:
>
> "Nancy Young" > wrote

>> I don't know what people think of them, but I have those
>> air bake sheets.
>
> I love them. So that wouldn't be the cause. I would think most likely
> you used butter for the fat and maybe did not chill the dough.

I got a couple of them for Christmas one year, along with a
cookie cookbook. Those were gold in color. I lost those when we
had the kitchen remodeled ... the one thing I forgot to empty was
the bottom drawer of the range. Grrr.

I always use butter and they don't come out like these, also,
the dough was in the freezer for a week and I didn't let them
thaw all the way before baking them. The first ones were as saggy
as the later ones which presumably had thawed more.

>> At least my almond crescent cookies turned out fine. People rave
>> about them ever year, even my mother. If they're just being
>> nice, they just get more of the same. (laugh)
>
> I used to make those too.

I'm helpless for any version of those.

nancy