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Hmm. Looking at your Kids’ Chanukah Cookies recipe - very similar

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Joined: Jun 15, 2006


Posted to Thread #30538 at 5:21 pm on Oct 9, 2018

Jack comments in the article on "the trick of diluting all-purpose flour with cornstarch," that the cookies will be "tender, light, and airy" vs "cakey, chewy and even crunchy as they cooled." "Using 1 part cornstarch to 4 parts high-protein, unbleached all-purpose flour (12-13 grams protein/4 oz) can benefit many cookie recipes. With low-protein, unbleached all-purpose flour (no more than 11 grams of protein/4 oz), just 1 part cornstarch per 10 parts flour (the Master Recipe ratio) will work." Might be fun to experiment with your Kids’ Chanukah Cookies recipe, next time you make them. Colleen

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