Found this on allrecipes, which is packed with good info!!! For those who get flat cookies, there are three likely problems:
a) your fat is too warm. Your shortening/marg/butter should be almost chilled--just barely warm enough to be creamed with the sugar. Anything warmer, and you're likely to spread. Also, don't cream them so long that the fat warms up;
b) warm baking sheets. If you put dough onto a cookie sheet still warm from the last batch, you're asking for it. It's best if both the dough and the pan are cool;
c) if neither of the above seems to be the problem, try adding another 1/4 cup of flour (or just make sure you were adding the proper amount in the first place).
a) your fat is too warm. Your shortening/marg/butter should be almost chilled--just barely warm enough to be creamed with the sugar. Anything warmer, and you're likely to spread. Also, don't cream them so long that the fat warms up;
b) warm baking sheets. If you put dough onto a cookie sheet still warm from the last batch, you're asking for it. It's best if both the dough and the pan are cool;
c) if neither of the above seems to be the problem, try adding another 1/4 cup of flour (or just make sure you were adding the proper amount in the first place).
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