Mild crisp cookie recipe (second try)
Comments (23)
sooz
6 years agolast modified: 6 years agoci_lantro
6 years agoRelated Discussions
Making crisp cookies
Comments (1)You have discovered some of the alchemy of cookie textures - at least as they affect your particular recipe. When you know the alchemy, it helps you to pick the type of cookie you want from the ingredients list in the recipe to begin with, as well as the ratio of ingredients, or the knowledge helps you to alter a cookie recipe to get the results you want. Cookies are formulated a lot like cake, except there is less liquid. You can alter a recipe intentionally or unintentionally. Just adding or decreasing the amount of flour by a tablespoon or two will get different results. Leavening agents in cookies contribute to the flavor, texture, spread, and color. Baking powder helps to produce a lighter-colored and puffier cookie. Baking soda makes a cookie spread and brown more. You can substitute a small portion of the flour with rice flour to make cookies crispy. Make your own rice flour by milling short- or medium-grain rice in a coffee/spice mill. Long-grain rice doesn't work as well for baked goods. The amount of gluten in the flour you use can also alter the texture. If you accidently use bread flour instead of all-purpose, you'll find a tougher cookie as a result. Gluten absorbs a lot of moisture - alter the amount of gluten in the flour, and keep the same hydration, and you'll get a different texture. Butter VS Shortening - Butter contributes to a crisp cookie (think shortbread cookies). Shortening typically contributes to a cakelike and softer cookie, but they are also crumbly and more dry (which seems to be a contridiction of characteristics - much like getting puffy, chewy cookies which are opposite attributes when talking about cookies). If your cookies soften after they are in storage, it's probably moisture migrating from the crumb of the cookie to the surface of the cookie. There is more moisture in butter than shortening, but by under-baking cookies, some of that moisture remains in the crumb which migrates to the outside. Other ingredients in the cookies can also absorb and hold moisture, which migrates to the surface. There are a million and one things that contribute to the finished product when you talk about attributes of a cookie. Everything from sloppy measuring to the type of pan you baked your cookies on, and everything inbetween contributes something. And just when you think you have it all figured out, you bake your T & T recipe on on a humid day, or use new bakeware, or have the rack in the oven in a different place, or didn't allow the dough to rest a few minutes before forming the dough balls, or your kitchen was hot and the fat in the dough melts before you get the dough onto the baking sheet, or your butter was too soft when you mixed your ingredients, or, or, or.....and all the sudden you have a new end result to your T & T cookie recipe - asking "WHAT HAPPENED"? I think I'm having flashbacks to judging cookies at too many fairs (LOL)! -Grainlady...See MoreTrying for my perfect oatmeal cookie
Comments (54)Cranberry Chocolate Chip Oatmeal Cookies A modified version of the Quaker Oats VORC (look under the lid). As with all cookie recipes, freezing your chocolate chips and cranberries will make a huge difference in the finished cookie. The chips will hold together under heat and cranberries won't puree in the mixer. Let these cookies cool completely! Ingredients: 2 sticks unsalted butter 1 cup packed dark brown sugar 1/2 cup granulated sugar 2 eggs 2 teaspoons vanilla 1-1/2 cups all-purpose flour 3 cups Quaker Oats - regular, not the instant or overnight 1 tsp baking soda 1 cup chocolate chips - not minis 2 cups cranberries Process: Cream both sugars and the butter until soft and fluffy Add the eggs and vanilla and mix Mix the flour, baking soda, cranberries, and chocolate chips in a large bowl and then add to the mixer and combine at low speed for a minute at most Add the oatmeal and combine at low speed Preheat the oven to 350 degrees and line two baking sheets with parchment paper Roll the dough into 1" to 1-1/2" balls and place on the baking sheets Flatten them if you want crispy cookies, otherwise leave them as balls to get chewy centers Bake 13-15 minutes or until the edges start to get brown Cool completely on racks. Yields around 3 dozen cookies...See MoreSecond Try: How long can Sugar Cookie Dough set out?
Comments (18)Leavening/soda makes dough rise. Proving/proofing shows that the yeast is alive (not an issue with dry granulated yeast, but absolutely necessary for cake yeast and starters). Rising is what the dough does. Commercial bakers nowadays proof yeast in the dough while it rises because the yeast is so reliably alive that they skip the step where you feed the yeast and make sure it bubbles up before wasting a batch of flour on it, which is the original meaning of proofing your yeast. They just look at the risen shaped loaves to see the proof. This has become so prevalent that bakers are using the word proof and rise interchangeably. You raise your hand and your crops, and rear your children. :)...See MoreSecond Try....Cranberry Recipes
Comments (26)I shared this here several years ago, but it is well worth repeating. CRANBERRY ROAST OF PORK 1-1/2 cups fresh cranberries 2/3 cup sugar 1/3 cup water 1 cup finely chopped onion ½ cup + ½ cup not-too-dry red wine 4 pound loin of pork Salt Pepper ½ teaspoon thyme 1 cup beef bouillon Preheat oven to 350 degrees. Combine berries, sugar, and water; boil, cook for 5 minutes until berries pop & mixture is thick. Add onion and ½ cup wine. Rub pork with salt, pepper, thyme. Place bone side down in roasting pan. Spread cranberry mixture over roast. Roast 2-1/2 hours or about 40 minutes per pound or to FDA's safe cooking temperature. Combine remaining ½ cup of wine with beef bouillon and baste meat frequently with this and pan juices. If needed, mix 1 part wine with 2 parts bouillon. Don’t let pan juices scorch. When roast is done, transfer to board for carving. Stir pan juices and season. Spread some sauce over carved meat and pass rest at table. Serves 6. From Americana Magazine November 1976 NOTES: We use a well-trimmed boneless pork loin: Why waste all that flavor on bones and fat! Use a roasting pan just large enough to hold the meat and basting liquid to prevent evaporation. Baste gently so you don’t disturb the cranberry-onion coating on the meat. The onions will scorch a bit, even with basting, but they are delicious! We always use the full can of bouillon to make the basting liquid (l part wine with 2 parts bouillon). Be sure to use all of that mixture for basting, and mixing with the cranberry flavor, so you have plenty of sauce. We also increase the cranberry and onion quantities somewhat. I remove most of the pan juices toward the end of the cooking time and thicken them with cornstarch (1 tablespoon cornstarch to one cup of cooking liquid) -- mix the cornstarch with enough cold water to make a paste before mixing with the hot pan juices. We serve this with noodles to take advantage of the sauce. Yummmmm The FDA website now gives 145 degrees as the safe minimum cooking temperature for pork....See More
Olychick
6 years agoMelissa Northern Italy zone 8
6 years ago
annie1992
6 years agoOlychick
6 years ago
carolb_w_fl_coastal_9b
6 years agoUser
6 years agoYou might like Sand Tarts.
Thin cookie. Used a lot a Christmas, cut out in shapes, but a local favorite, lots of Germans here, so bakeries make them all year and just uses seasonal shapes.
As usual, there is quite a variation in the recipes, but they all seem to make a good cookie! Some use 4 cups of flour and must make 200 cookies!
This recipe seems to use a reasonable amount of ingredients. And they can be cut into circles, or squares or whatever and decorated with sugar, or whatever. It's not as complicated as it seems.
You can Google Sand Tarts or Pennsylvania Dutch Sand Tarts or German Sand Tarts and find a recipe that works for you
We usually use colored sugar sprinkles. Rarely nuts.
Sand Tarts: makes 70 to 85 cookies
- 1/2 cup/ 4 oz farm fresh unsalted butter, at room temperature
- 1 cup super fine sugar
- 1/2 teaspoon pure vanilla extract
- 1 large organic egg, well beaten
- 1 3/4 cups/8 ½ oz pastry flour, twice sifted
- 1 teaspoon baking powder
- 1 good pinch fine sea salt
For topping:
- 2 egg whites well beaten
- 1/2 cup coarsely broken nuts; walnuts, pecans, or almonds
- 1 tablespoon super fine sugar
- 1 tablespoon fresh ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
Combine the sugar, cinnamon, and nutmeg and set aside for dusting the cookies before baking.
Cream the butter and sugar together by hand in a large mixing bowl until fluffy. Add the vanilla and the beaten egg and whip everything together until well combined.
In a separate bowl twice sift the flour, baking powder, and salt together.
Begin adding quarter cups of the sifted ingredients to the butter mixture and mix in by hand until combined. As you add the sifted ingredients the dough will begin to come together and once all added the dough should easily pull away from the sides of the mixing bowl and bind together. At this point use your hands to form the dough into a ball.
Remove the dough from the bowl and place on a work surface. Divide the dough into three equal pieces and place on large squares of plastic film. Flatten the dough into discs about 1/4 inch in thickness. Wrap the film around the dough tightly and place the dough in the fridge and chill for at least twelve hours or overnight!
Remove a round of the dough from the fridge and roll out on a very lightly flour dusted pastry cloth or silicone pasty mat. Work as quickly as you can and roll the dough as thinly as possible. When you begin to see through the dough you are nearly there.
Unless you are working in a very cool kitchen I would suggest re-refrigerating the rolled out dough on the mat until it is firm for cutting out the cookies.
Continue rolling out the remaining dough and chilling before you begin cutting out cookies.
Preheat the oven to 325F/165C Place an oven thermometer in the oven. Have several baking sheets ready and lined with parchment or Silpat mat.
Remove a mat of chilled rolled out dough from the refrigerator and begin cutting out the cookies with as little waste as possible between each cut cookie. Remove scraps of dough around the cookies and carefully lift the cut cookies onto a baking sheet. Reserve the scraps and set aside, combining all scraps for a final rolling out of dough, although the re-rolled dough will not be as fine, but worth doing as motivation for your busy helpers!
Brush the tops of the cookies with the egg whites and stick broken nuts in the center of each cookie followed by a dusting of cinnamon nutmeg sugar.
Check the oven temperature on the oven thermometer before baking! Temperature and timing are of the essence for these delicate cookies!
Pop the cookies in the oven and bake for 6-8 minutes. The cookies should only faintly begin to color when done. Remove from the oven and rest on the tray for a minute or two to allow the cookie to firm up a little bit before transferring the cookies to a cooling rack.
Once the cookies are completely cool you can transfer them to tins or other air tight containers. The cookies will remain fresh for several weeks kept in a cool place, without refrigeration!
annie1992
6 years agoMelissa Northern Italy zone 8
6 years agoannie1992
6 years agolast modified: 6 years ago
sherri1058
6 years agolast modified: 6 years agoUser
6 years agolast modified: 6 years ago
PROAnglophilia
6 years agoannie1992
6 years agoUser
6 years agolast modified: 6 years agomamapinky0
6 years agosooz
6 years agolast modified: 6 years agoelba1
6 years agoMelissa Northern Italy zone 8
6 years agocarolb_w_fl_coastal_9b
6 years agolast modified: 6 years ago
Melissa Northern Italy zone 8Original Author