I am currently outside of the United States and I haven't been able to find granulated sugar, all I've been able to find is what seems to be raw sugar and powde
We have made the standard type of these for years, using a recipe similar to this one 3-Minute No-Bake Cookies. A problem we have sometimes is that the sugar w
I have heard that this will create a more tender end product.
I have a small cookie business and I would like to start selling packaged (soft baked) cookies, that last longer than a week, hopefully a few months. However,
I want to make Belvita like biscuits. What ingredients do I need to put or not to obtain a crunchy texture (but not a really hard like biscotti). Is "height of
There's a cookie recipe I'm going to make that calls for 3/4 cup unsalted butter, melted and 1/2 teaspoon salt. We use I Can't Believe It's Not Butter as a subs
I have a recipe for fresh fig cookies that is delicious (http://allrecipes.com/recipe/9929/fresh-fig-cookies/). I added a few extra spices (cinnamon, nutmeg, g
I would like to use a shortbread recipe for making lemon short bread cookies, this recipe only uses sugar and butter and doesn't use any eggs or milk, I was thi
Why does my chocolate chip cookies look "ugly"? The chocolate chips stay insdie the cookies, unlike other chocolate chip cookies, the choco chips go are on top
I am trying to recreate a cookie my grandmother made. She helped me with the ingredients. I have the taste right, but the texture is wrong. I need a dense, sm
I have a problem with my cookies becoming crumbly as they hang-out in room/warm afternoon temperatures. I bake cookies -- a lot for fundraisers. Normally these
I arranged my cookie dough on the pan when I noticed I was out of gas. I put the pan in the freezer and ended up without gas yesterday. Its the next day now a
I'm making chocolate chip cookies. Am I doing something wrong if my cookies look flat on top, and soft, and brown on the bottom. They're soft on top and are cru
If one increases the ratio of sugar to flour in the dough of, say, chocolate chip cookies, at what point (if any) will it no longer make chocolate chip cookie
I want the find out about the structure of the margarine used, shown in the photo below. I baked this cookie from a frozen dough I bought. The frozen dough was
i cream 40 grams of butter with 50 grams of sugar for 2 min. i get good results. if a cream double these amounts, would the creaming time
Can I use dried cranberries instead of chocolate chips in my GF cookies? Will it work the same? If so, should I correct the sugar amount in the recipe? Thanks
I forgot to add the salt ingredient to a cookie dough that is already mixed. Is there still a way to add the salt?
I make this same Christmas cookie every year and this has never happened before. I made the dough on Wednesday, put in fridge, and today was baking them. I let
I am making cookies and accidentally added my butter directly into my dry ingredients. Now I have chunks of butter and dough that is basically powder. Is the