Soft Sugar Drop Cookies, Made with "0-Trans Fat Crisco"
On Sun 15 Jun 2008 03:53:37p, Cuthbert Thistlethwaite told us...
>
> Since I asked for advice about shortening, and people were kind enough
> to reply, it seems appropriate to follow up and tell what happened next.
>
> Here is the recipe I used:
>
> <quote>
>
> Soft Sugar Cookies
>
> 1 c. shortening
> 1 c. sugar
> 2 eggs
> 2 tsp. vanilla
> 2 1/4 c. sifted flour
> 1/2 tsp. soda
> 1 tsp. salt
>
> Drop by spoon onto greased baking sheet. Bake until lightly browned.
> Cookies should be soft. Cool slightly, then remove from baking sheet.
> Bake 8 to 10 minutes at 375 degrees.
>
> <end quote>
>
> With many thanks to the posters who guided me to less than lethal
> "shortening," I ran out and got some "0-trans fat Crisco," and will try
> some butter and other oils in the future.
>
> At about 7 minutes in the oven, all the cookies merged. They made
> little grooves where they met. When I removed them from the oven, I
> used a pizza cutter on the grooves. I didn't see this coming, because
> the dough was really pretty stiff.
>
> The cookies are very delicate, about 3" square. (I was hoping for little
> rounded lumps, maybe 2 inches in diameter.)
>
> I used an aluminum baking sheet, which I spritzed with a no-stick oil.
> I mean, the recipe said to do that. But, apparently, I greased the holy
> hell out of it, because the cookies are still moist on the bottoms. The
> sheet, however, is quite clean.
>
> The upside is that cookies are really, really good.
A couple of points... Use baking parchment and eliminate the need for
greasing the cookie sheet. Try reducing the size of "spoonful" you use.
Never substitute *oil* for shortening or butter. God only knows what the
result will be. There are some cookie recipes that do call for oil, and
these are okay, but substituting oil for any solid fat could give you a
disaster.
--
Wayne Boatwright
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Sunday, 06(VI)/15(XV)/08(MMVIII)
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Today is: Father's Day
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Junk: stuff we throw away. Stuff: junk
we keep.
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