This is for all the people (like the former Ms. Larsen) who thought I was exaggerating about my recent falling out with baking. I made these. Notice they're so thin you can see through them. They were a big hit, as you can see by the excitement written on this consumer's face.
8 years ago
3 comments:
Mmmm, nice and crunchy. I think you made them that way on purpose!
What's the temp of your dough when you're putting it in the oven? I've noticed that if the butter is too melty when I mix it in or the dough is warm, my cookies always spread too much. Cold dough works best for me. Just a thought.
Those look perfect for dunking in milk though. Yum!
I've made cookies that looklike that befre! I seem to recall it being a problem with the butter as well.
Maybe Sheralie can remember something from that cooking book she was reading last year. I think the butter is suppose to be at room temperature. Also, I think it needs more flour. I successfully made my husband's favorite raisin cookies here in CA yesterday and they turned out great. We still don't know why they turn out SOOOO dry in Houston!
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