Big question! It sounds kind of stupid to me but, can I use swason cake flour in the place of regular flour for sugar and butter cookies? I wanted to ask before I started to mix the cookies.
I'm not an expert, buy i use cake flour in my sponge cakes in order to produce a softer and lighter crumb. I'm assuming it would do the same to the cookies which would not make them strong enough to handle decorating.
OK so maybe it's not so crazy after all. I found on www.joyofbaking.com, to make to substitute for 2 cups of flour, use 1 1/3 cup of flour plus 2/3 cup of cake flour. The website said it was great for pastrys.
Thanks luvtobake6, I have been searching all morning trying to find any ideas or recipes for cookies that could be strong enough for decorating and placed on a stick.
The NFSC is a great recipe to use for all rolled cookies and on sticks. Just don't add all the flour in at once or you'll get a dry and crumbly dough. Add it in slowly, and when you get past half the flour requirement, start feeling the dough and stop when it feels nice and soft.
Great, thank you so much! I will try that tonight.
I remember reading a tip once about replacing a small amount of regular flour with cake flour in order to prevent chocolate chip cookies from baking flat. I would think this would mean that the cookies wouldn't spread so much, which would be a good thing for decorated cookies. I just can't remember the proportions.
hmm, that sounds very interesting