I came across this just yesterday in Shirley Corriher's CookWise in a
biscuit recipe: "If low-protein Southern self-rising flour is not available,
use 1 cup national-brand self-rising all purpose and 1/2 cup instant flour
such as Wondra or cake flour plus 1/2 teaspoon baking power. If self-rising
flour is not available, use a total of 1 1/2 teaspoons baking powder." And
furthermore, she says, "Do not use self-rising flour for shaping since the
leavener will give a bitter taste to the outside."
There now. As the young folks write only in txt, I know that is TMI but
thought you might find it helpful or at least interesting. I loved your
cookies too but they were not 'keepers'. No cookie is around here. Polly