![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
I just made up a cookie recipe, cobbled together from hints of other cookies I've made. Then I added flavors I figured I'd like.
1 cup butter, softened
3 cups flour
2 eggs
1.5 cups granulated sugar
1/4 t salt
1 t baking powder
1.5 t vanilla extract
1.5 t almond extract
I made walnut-sized balls out of the dough, swatted each one with my fingertips to flatten it somewhat, and baked at 375F for 11 minutes.
Boy, are they GOOOOOOD.
They're a bit dome-shaped and cakey though. Maybe a little less flour.
The next batch will get lemon extract and chopped-up bits of dried apricot, instead of the vanilla and almond.
[Edit: Yielded 45 cookies. Of which, unfortunately, I burned six.]
1 cup butter, softened
3 cups flour
2 eggs
1.5 cups granulated sugar
1/4 t salt
1 t baking powder
1.5 t vanilla extract
1.5 t almond extract
I made walnut-sized balls out of the dough, swatted each one with my fingertips to flatten it somewhat, and baked at 375F for 11 minutes.
Boy, are they GOOOOOOD.
They're a bit dome-shaped and cakey though. Maybe a little less flour.
The next batch will get lemon extract and chopped-up bits of dried apricot, instead of the vanilla and almond.
[Edit: Yielded 45 cookies. Of which, unfortunately, I burned six.]
no subject
Hmmm. Crispier--let's see. That would need probably more shortening, possibly less flour, though I'm not sure. Maybe more sugar? Also, possibly a higher temperature, and/or a longer cooking time?