![]() What is an emulsion? To be honest, when I was playing with different recipes and exploring ingredients, I didn’t know what an emulsion was. They just make me happy! Again, not my photo. I’m so in love with this cutter! I baked some that are sitting in my freezer waiting for some Easter inspiration.Īnd here’s a couple more from their chicken collection that I can’t wait to decorate. And below is another version from their Facebook page. Someone brilliant came up with this design. This is not my photo! It’s from the Manny’s Sweets website. □ Want to see what it looks like decorated? Wait for it… What on earth is this cutter, you ask? It’s one of my all time favorites! It’s from Manny’s Sweetsand it’s called Amelia’s Mom. Here’s a picture of a cookie out of the oven with the cutter sitting on it, just to show you. You can place cookies close together on the cookie sheet and not worry about them. No spreading!Īside from the flavor and soft bite, what I love about this recipe is that it doesn’t spread. If it’s not quite coming together, add another half cup. If it pulls away from the sides and balls up, you’re good to go. The moral of the story is, temperature and humidity play a big role in a cookie recipe. Really? I cut it back to 3.5 cups on the next batch and it was perfect. What was going on?! I added another half a cup of flour and they were back to the perfect consistency. THEN, I made some cookies a few weeks ago in January on a cold weekend and 4 cups was too much flour! The dough was a little dry. Then I moved to Houston last summer and the first time I made cookies, they weren’t coming together the same. 3.5 cups of flour was the perfect amount for my recipe. When I first came up with this recipe, I was living in Phoenix. I have my work cut out for me! (No pun intended, but it works!) Let’s talk flour… Just off the top of my head, I’d like to come up with a lemon, chocolate, red velvet, carrot cake and pumpkin spice recipe. I’ll share them with you as I figure them out. ![]() Now that I have the recipe I want, I’ll be using it as my base recipe to create different flavors. I tried different extracts, baking powder, baking soda, brown sugar…lots of experiments! Through all these experiments, I came up with a recipe that gets rave reviews every time! They’re soft and moist, you don’t need to chill the dough, and they don’t spread. I have been on a quest to come up with the perfect no-spread sugar cookie recipe.
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