Ok - I just realized why I shouldn't be allowed to improvise while baking....
I really like the No Fail Sugar cookie recipe from over on Cakecentral (or I guess it's actually from Toba's Cookies book that I have too...) but find that it's somewhat crumbly & difficult to roll until Ive rolled it a few times already.
So, last night I thought well, why don't I just add a little extra butter - that will make the dough stick together more I'm sure.... well - yeah it did - but it also made them spread out while baking!!
So I added about 3/4 cup more flour to the rest of the batch & it they worked a lot better. I'm not sure how much extra butter I added.. I think about 1/4 cup - but now I know that instead of adding extra butter next time I'll just use a little less flour.
Does anyone else have the same issue with this recipe when rolling it? If so, how have you fixed it - or do you just put up with it??
I've never had this problem, but I have noticed that my dough goes through a "crumbly" stage when I'm mixing it. I found that if I keep mixing it, it will come together. I use a KA to make my dough, so it's easy to just mix it on low speed until it comes together, and then it's very easy to roll out between parchment paper before refrigerating.
hth!
Laura.
I roll my cookie dough per Antonia between two sheets of Silpat. No need to add more flour or butter and they come out perfect every time. Best of luck!
Maybe I'm just not letting it mix long enough then... Next time I'll try without altering it & just mix it longer & see if that helps. I use my KA too... Man I don't knwo what I did before I had one!!!
This was brought up several times in other posts. Most agreed with what slejdick wrote that when the batter is crumbly, you have about a minute more to mix. Also, instead of adding butter, many have said to add a tablespoon of milk.
Happy Baking!
kos
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