On Fri, 19 Nov 2004 06:25:21 -0600
"pheasant" wrote:




"Dave Bell" wrote in message
. com...

Thanks to Mark and all the others who have responded over the last
couple of days. I suspected half Crisco might help, but I think the
real problem, as has been pointed out, is the total lack of liquid in
the form of water!

Milk is for AFTER they come out of the oven.

Water and cookies YUCK!!!


I wasn't really suggesting the addition of milk or water, as such.

I suggested that an irresponsible or ignorant person had created the
recipe with unclear or misleading terms and that the OP's interpretation of
it had 30% more oil and 50% less liquid than the original product. The
liquid would probably just cook off in the oven.

When all you're really looking at is flour, sugar, and fat, I think it's
roughly the same thing to say there's too much fat as to say there's too
little flour.


No liquids are needed. Basic cookie ingredients are butter/shortening,
flour, salt, and sugar.

Every recipe varies, even pie crusts use varying ingredients, (my wife's
has vinegar and eggs) but your recipe looks sound as is.


Lots of cookie recipes have eggs in them, and there's some amount of
water in eggs.