(no subject)
Dec. 19th, 2005 02:56 pmi know at least some of you out there are good cooks... while i'm normally a decent cook, i can't bake worth beans. i'm hoping someone can help me tweak this recipe to make actual cookies instead of puddles. (they were yummy puddles, though!)
THE ORIGINAL RECIPE:
1/2 cup butter or margarine, softened
1/4 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg (let come to room temperature before using)
1/2 cup molassess, light or dark, depending on color desired
2 cups all-purpose flour
2 teaspoons ground allspice
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground cardamom
1 teaspoons ground cloves
1 teaspoon quatre epice
2 teaspoons baking soda
BEAT butter and sugar in large bowl with mixer at medium speed until
light and fluffy.
BEAT egg in well.
BEAT in molasses.
MIX flour, spices, and baking soda together in a separate bowl.
BEAT dry mixture into butter mixture, adding dry mixture gradually, at
low speed until thoroughly blended and smooth.
WRAP dough in plastic wrap.
REFRIGERATE 1-1/2 to 2 hours. When ready to use, work with only
one-fourth of the dough at a time; keep the rest refrigerated.
HEAT oven to 350 degrees F.
ROLL dough into 1 1/2 to 2 inch balls (1-2 tablespoons). Press into
granulated sugar with the bottom of a glass.
PLACE cookies sugar side up on ungreased cookie sheets, spacing about
1 inch apart.
BAKE 10-12 minutes, depending on thickness or shape, until just firm
to the touch.
now, i didn't chill them very long, which i'm sure is part of the problem. the last time i used this recipe the cookies were not fluffy by any means, but they didn't puddle quite as badly as these. advice i've received says to use shortening instead of butter, chill the dough longer, use all brown sugar, substitute baking powder for baking soda, and use less sugar and fat overall.
however, other recipes i've looked at for comparison have almost the same amount of sugar (dry + molasses) as they do flour, and they use less baking soda in proportion to the flour. they did have less fat, so i'll sub 1/2 c of shortening for the butter and shortening i used last time.
any suggestions on how to change this recipe to produce thick, chewy molasses cookies instead of crisp shelled puddles?
if my family is reading this: i promise they still taste good!
THE ORIGINAL RECIPE:
1/2 cup butter or margarine, softened
1/4 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg (let come to room temperature before using)
1/2 cup molassess, light or dark, depending on color desired
2 cups all-purpose flour
2 teaspoons ground allspice
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground cardamom
1 teaspoons ground cloves
1 teaspoon quatre epice
2 teaspoons baking soda
BEAT butter and sugar in large bowl with mixer at medium speed until
light and fluffy.
BEAT egg in well.
BEAT in molasses.
MIX flour, spices, and baking soda together in a separate bowl.
BEAT dry mixture into butter mixture, adding dry mixture gradually, at
low speed until thoroughly blended and smooth.
WRAP dough in plastic wrap.
REFRIGERATE 1-1/2 to 2 hours. When ready to use, work with only
one-fourth of the dough at a time; keep the rest refrigerated.
HEAT oven to 350 degrees F.
ROLL dough into 1 1/2 to 2 inch balls (1-2 tablespoons). Press into
granulated sugar with the bottom of a glass.
PLACE cookies sugar side up on ungreased cookie sheets, spacing about
1 inch apart.
BAKE 10-12 minutes, depending on thickness or shape, until just firm
to the touch.
now, i didn't chill them very long, which i'm sure is part of the problem. the last time i used this recipe the cookies were not fluffy by any means, but they didn't puddle quite as badly as these. advice i've received says to use shortening instead of butter, chill the dough longer, use all brown sugar, substitute baking powder for baking soda, and use less sugar and fat overall.
however, other recipes i've looked at for comparison have almost the same amount of sugar (dry + molasses) as they do flour, and they use less baking soda in proportion to the flour. they did have less fat, so i'll sub 1/2 c of shortening for the butter and shortening i used last time.
any suggestions on how to change this recipe to produce thick, chewy molasses cookies instead of crisp shelled puddles?
if my family is reading this: i promise they still taste good!