claire74 Posted 28 Apr 2006 , 7:59pm

Please bear with me, Im new to cookie baking/decorateing ( as you can see from my post's over the past week!)

I made the No Fail recipe. I made it last week for the first time, useing Vallina (sp) flavoring and the cookie came out alright. But since useing Almound Exract (sp) they have been coming out the oven with a different texture to them. Is this normal or just me?

Also the cookies tend to spred alittle bit, is it normal for it to be abit bigger then the cutter once baked? I did bake some"cup cake " shape cookies and they spred alot.

I have been putting them in the freezer before hand. And put them in the oven when they are quite firm.

Any tips would be great.
Thanks

4 replies
Cookie-Queen Posted 28 Apr 2006 , 8:12pm

How thick are you rolling them out? Usually the thicker they are the more likely they are to spread. I usually make mine 1/4 thickness or just a little more than that. icon_smile.gif

JoAnnB Posted 28 Apr 2006 , 8:14pm

If the cookie is still spreading, even when very cold, it could be the measturements. There should be 2cups, or 1 pound of butter and 6 cups of flour. Double check that you have converted these correctly.

This recipe can easily be cut in half, so if you wanted to try again with a smaller batch it would be easier.

Almond or Vanilla, it should not matter at all.

antonia74 Posted 28 Apr 2006 , 8:22pm

Maybe your butter or flour is a bit different in England? Could your butter contain a higher cream content maybe?

Weigh your flour for better accuracy. 6 cups should be about 900 grams.

claire74 Posted 30 Apr 2006 , 10:06pm

Thank you ladies for taking the time to give me your advice.
I will bear what you said in mind next time I make/bake the cookies.
Claire thumbs_up.gif

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