Ok I need some help to settle this one with DH. When I do my cookies on a stick I use royal/colorflow. Sometimes it will overflow a bit. My sugar cookies tend to puff out a little. I love the chewy taste and so does my customers, but DH says why don't you decorate the other side the flat side verses the rounded, to have a flat surface so no overlow. I never thought of it. What to you all think? or what is the trick to chewy, fluffy cookies that are flat?
Seems like DH is onto something - it would also keep the back of the cookie stick looking nice (I sometimes get bubbles in the back)! Sometimes we get so caught up in how we have always done things we don't look at other opportunties. Let us know how it works out if you try it.
What recipe do you use. I find using the NFSC recipe does not 'fluff' up and the top remains fairly flat.
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