On Fri, 19 Nov 2004 06:25:21 -0600
"pheasant" > wrote:

>
>
>
> "Dave Bell" > wrote in message
> . com...
>
> Thanks to Mark and all the others who have responded over the last
> > couple of days. I suspected half Crisco might help, but I think the
> > real problem, as has been pointed out, is the total lack of liquid in
> > the form of water!
>
> Milk is for AFTER they come out of the oven.
>
> Water and cookies YUCK!!!


I wasn't really suggesting the addition of milk or water, as such.

I suggested that an irresponsible or ignorant person had created the
recipe with unclear or misleading terms and that the OP's interpretation of
it had 30% more oil and 50% less liquid than the original product. The
liquid would probably just cook off in the oven.

When all you're really looking at is flour, sugar, and fat, I think it's
roughly the same thing to say there's too much fat as to say there's too
little flour.


> No liquids are needed. Basic cookie ingredients are butter/shortening,
> flour, salt, and sugar.
>
> Every recipe varies, even pie crusts use varying ingredients, (my wife's
> has vinegar and eggs) but your recipe looks sound as is.


Lots of cookie recipes have eggs in them, and there's some amount of
water in eggs.