I don't understand how it can develop bumps and ridges if you are rolling it out? I don't use her recipe, I've got my own that is quite tasty so I'm not sure what the problem could be. Does it do this all the time? Does the recipe have both baking powder and baking soda in it?
) ok - you guys are making me sound nuts!! lol! maybe the language was a tad dramatic, and maybe they're just air bubbles.... but i know they aren't smooth like alot of the cookies i see here
excluding the baking powder - does that have any effect on the taste/texture?
haha!
I'm not sure if it does or not. I would say probably not the taste, but maybe the texture? I've never used it in my cookies, so I dont have anything to compare it to. I roll my sugar cookies a little thicker than some people (about 1/2") and underbake them a little bit. That way when I pull them out of the oven, they continue to bake on the cookie sheet for another minute or so until they're cool enough to move to a baking rack, and because they end up not being overbaked, they are moist and tender. Not hard and crunchy. Also when you're rolling your dough, try and knead out all the air bubbles (dont fold it and roll it like with puff pastry). That might help.
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