Home |
Search |
Today's Posts |
![]() |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
![]()
I'm a little confused about sugar cookies. A favorite local bakery makes
think sugar cookies. I'm sure they're not shortbread. I've tried cutting them 1/2 inch thick, but I still get thin sugar cookies. Maybe I need a new recipe. I found this recipe called 'Sugar Cookie for Ceramic Cookie Molds. I guess I need a recipe like this one with less eggs and more flour. Am I on the right track? http://www.recipezaar.com/151617 I also found this recipe for 'Thick Sugar Cookies'. I'm thinking of trying this one. But, as a Pooh bear, I'm a little hesitant. http://www.cajuncookingrecipes.com/halloween/thick.htm W. Pooh (AKA Winnie P.) |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Mon, 19 Feb 2007 00:57:28 GMT, "Christopher M."
> wrote: > A favorite local bakery makes >think sugar cookies. ....let's all think about this. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Christopher M. wrote:
> I'm a little confused about sugar cookies. A favorite local bakery makes > think sugar cookies. I'm sure they're not shortbread. I've tried cutting > them 1/2 inch thick, but I still get thin sugar cookies. Are you keeping your dough chilled? In cookies with a lot of butter a warm dough makes them spread more. They might also use vegetable shortening in place of some of the butter, since it melts at a higher temp and will keep the cookie shape longer than an all-butter cookie. Dawn |
Posted to rec.food.cooking
|
|||
|
|||
![]()
"Dawn" > wrote in message
... > > Are you keeping your dough chilled? In cookies with a lot of butter a warm > dough makes them spread more. It was chilled. I bought it at the supermarket. It's much easer that way. When I make it myself I have to chill the dough for hours before I can roll it. > They might also use vegetable shortening in place of some of the butter, > since it melts at a higher temp and will keep the cookie shape longer than > an all-butter cookie. I'm usually not a big fan of cookies made with shortening, but you may be right. Thanks. W. Pooh (AKA Winnie P.) |
Posted to rec.food.cooking
|
|||
|
|||
![]()
"Ward Abbott" > wrote in message
... > On Mon, 19 Feb 2007 00:57:28 GMT, "Christopher M." > > wrote: > >> A favorite local bakery makes >>think sugar cookies. > > > ...let's all think about this. Sorry. That should say thick, not think. W. Pooh (AKA Winnie P.) |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Sugar Cookie | Recipes (moderated) | |||
cookie recipe with NO sugar | General Cooking | |||
Butter / Sugar Cookie Recipe for Cookie Cutters | Baking | |||
Butter / Sugar Cookie Recipe for Cookie Cutters | General Cooking | |||
Req: Good Sugar Cookie Recipe | Baking |