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Cookie Conundrum

Why is it that the recipe for Sugar Cookies in The Joy of Cooking has totally failed me, these last two years, whereas when I was younger, yea! even when I was making Hamster and Musketeer cookies to take to the Millenium Philcon/Worldcon back in 2001, I had no trouble at all? I follow the recipe exactly, with special attention to the  quantities of the varied ingredients (especially flour), I chill the dough for the length of time suggested in the recipe, but when I attempt to roll out the dough between sheets of waxed paper, all I get is a sticky mess that cannot be cut with the cookie cutters and cannot be moved onto the baking sheet?

In the end, I threw in another half to 3/4 cup or more of flour and remixed it with my new Kitchen Aid mixer until the dough was stiff enough to work with.  But I cannot believe that The Joy would steer me wrong -- where am I going astray?  It does nothing to lower my stress as I try to make large batches of Christmas Cookies to give as gifts and to take to tomorrow's Office Party.

Comments

( 1 comment — Leave a comment )
jonsinger
Jun. 21st, 2010 03:05 am (UTC)
Strangest thing. I have trouble understanding how a tried-and-true recipe could fail, unless perhaps there has been a significant change in one or more of your ingredients. A change big enough to cause you to need more than half a cup of extra flour in a batch of cookies, though, is huge.

My recent baking experiences (pottery aside) have been almost the inverse of yours; details if you want them.

Are we likely to see you at 4th Street? There will be tea and conversation as per usual, and I bet you have some interesting teas on your shelf...

Best —
jon
( 1 comment — Leave a comment )

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