"Dave Bell" > wrote in message
. com...
> I throw myself on the mercy of the bakers here, for some advice...
>
> I have constantly had problems, trying to bake light, raised, cookies
> with my Spelt flour. They constantly turn out flat and thin, like lace
> cookies or puddles.
>
> A while back, Vox Humana graciously posted a recipe for crispy peanut
> butter cookies. I tried them, and they came out perfectly - light,
> slightly crisp, over 1/4" thick, with a lovely texture. Best I've ever
> had come out. Made them several times since, and they are gone quickly.
>
> Even a great peanut butter cookie is just not enough of a repertoire. My
> girls had been baking snickerdoodles the other day (from frozen
> fund-raiser dough), and tonight, I felt the need for some myself.
>
> I searched and read a number of recipes, and finally settled on one from
> recipesource.com which I'll quote below. It uses more flour to fat ratio
> than Vox's, but not altogether dissimilar. The instructions were pretty
> generic; since Vox's details on creaming and mixing times and orders
> were quite precise, and the recipe *works*, I followed that process. The
> cookies raised nicely in the oven, spreading only a little more than the
> 2" expected spacing, so only a few touched together. Stayed high and
> puffy, right up to a minute or so before they started to set and get
> some color, then went flat as the kind of pancake I like. They're crisp,
> quite delicious, but just not the 1/4" to 3/8" thick, airy cookie I was
> hoping for! When I touched one, after about 6 1/2 minutes, to see if it
> was getting set, it deflated like a soap bubble - there was just nothing
> there...
>
> Can someone please analyze these two recipes, and suggest how I might
> get the results I'm looking for, from anything except this one peanut
> butter cookie?!?
>
> Dave
>
> ================================================== ==============
> Here is the recipe that I use for peanut butter cookies. They turn out
> crisp. Don't make any substitutions.
>
> Peanut Butter Cookies
> -----------------------------------
> 1/2 cup peanut butter
> 1/2 cup butter, softened
> 1/2 cup granulated sugar
> 1/2 cup brown sugar
> 1 large egg
> 1/2 teaspoon vanilla
> 1 1/4 cups all-purpose flour (not self-rising)
> 1/2 teaspoon baking soda
> 1/4 teaspoon salt
>
> Cream the butter and peanut butter for about 1 minute in an electric
mixer.
> Scrape the bowl and add the sugar, brown sugar, vanilla, and egg.
> Beat on high speed for an additional minute.
> Combine the dry ingredients.
> With the mixer on low speed, gradually add the dry ingredients.
> Increase the speed to medium and beat for about 1 minute.
>
> Form 1 inch balls and place 2 inches apart on a baking sheet.
> Press flat with the tines of a fork in a criss-cross pattern, dipping
> the fork into sugar between cookies to prevent sticking.
>
> Bake in a pre-heated, 375F oven for 10 - 12 minutes. Cool on a wire rack.
>
> [On insulated sheets, with Spelt flour, make it 400F for 10+ minutes.]
>
> Makes about 3 dozen
>
> Vox Humana in rec.food.baking
>
> ================================================== ==============
> Snickerdoodles
>
> 1/2 c butter, softened
> 1/2 c shortening
> 1 1/2 c sugar
> 2 eggs
> 2 1/4 c flour
> 2 tsp cream of tartar
> 1 tsp soda
> 1/4 tsp salt
> 2 tbs sugar
> 2 tsp cinnamon
>
> Heat oven to 400 degrees.
> Mix thoroughly butter, shortening, 1 1/2 c sugar and the eggs.
> Blend in flour, cream of tartar, soda and salt.
> Shape dough by rounded teaspoonfuls into balls.
> Mix 2 tbs sugar and the cinnamon; roll balls in mixture.
> Place 2 inches apart on ungreased baking sheet.
> Bake 8 to 10 minutes or until set.
> Immediately remove from baking sheet.

----------------------------------------------------------------------------
I would cream the butter and shortening for about five minutes to
incorporate air. Then I would slowly add the sugar and beat for a few more
minutes. Then, I would add the eggs, one at a time until they are
incorporated.

I would try substituting a tablespoon of double acting baking power for the
cream or tartar and soda. To prevent spreading, I would form the balls and
then freeze them for about thirty minutes.

I have never used spelt flour, so I can only give some general
recommendations.