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COOKIES: soft, chewy or crisp (How To)

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Joined: Jul 17, 2006


Posted to Thread #125 at 3:45 am on Aug 25, 2009

Cookies: soft, chewy or crisp
Family Circle 3/4/97

For soft cookies:
- Choose recipes with a low amount of butter or shortening and relatively high quantity of liquid.
- Use cake flour.
- Substitute brown sugar or molasses for all or part of the granulated sugar.
- Add an extra egg.
- Form large, thick cookies.
- Place cookie dough on heavy, parchment-lined sheets and under-bake a bit.
- Cool on a wire rack.
- Store in plastic container.

For chewy cookies:
Follow the suggestions for soft cookies, with these exceptions-
- Select high-fat recipes that call for shortening or half-shortening, half-butter.
- Include moist ‘extras’ such as coconut or dried fruit.
- Chill dough before baking.
- Set oven temperature a big higher and under-bake slightly.

For crisp cookies:
- Look for recipes that are high-fat (preferably butter or margarine) and low-liquid.
- Use bleached or unbleached all-purpose flour and granulated sugar.
- Grease heavy baking sheets with solid vegetable shortening or nonstick cooking spray.
- Make small cookies with room-temperature dough.
- Bake at a slightly lower oven temperature for a bit longer time.
- Allow to cool on baking sheet.
- Keep in a tightly sealed tin.

Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!

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