Subject: | |
From: | |
Reply To: | |
Date: | Thu, 5 Dec 2019 16:35:24 +0000 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
I have an old recipe I always used for cut out cookies. Si.nce going gluten free many years ago, I have not had good luck with this recipe. It calls for one cup of butter, but my cookies would always just spread out of shape.
I recently researched reasons for it. Butter spreads more but better flavor. Crisco holds it shape. I saw where I could substitute one for the other, so I did. The dough felt good, but I refrigerated it overnight and this morning it feels quite dry. I worked to get the first sheet of cookies done and they ended up spreading out.
I certainly could use a reliable cookie recipe for Christmas cookies. Just choosing one online might not be a good idea since we are using GF flour.
I need help. Why is my dough spreading??? I follow directions well. They are also crispy after 7 minutes at 375.
Come to my rescue......
Thank you!!
* All posts for product information must include the applicable country *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC
|
|
|