I live in spain so I asked a question and got an answer of a recipe that has all the ingredients available...but my cookies turned out weird. I did the proper conversions, and measurements-but I only used butter and no shortening-since they don't have it here. The cookies turned out flat, shapeless, and when they cooled they had this carameled type effect on the bottom. Does anyone know how I can fix this without suggesting I add an ingredient I don't have available? Thanks a ton!!! Happy Holidays!
2006-12-26 21:57:09 · 6 answers · asked by Future Mrs. Beasley 3 in Food & Drink ➔ Cooking & Recipes
I dont know if you have all these ingredients or not, but heres the recipe that I use and it is easy. Hope this helps...
Sugar Cookies
3/4C sugar
1 stick oleo/butter
1 egg
**cream those ingredients together.
1 1/2C flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
** put this through a sifter and add to the mixture.
Make into balls and roll in sugar. Bake on an ungreased cookie sheet. Bake at 350 degrees.
2006-12-27 04:32:44 · answer #1 · answered by beth ann 4 · 0⤊ 0⤋
the cookies had the caramel effect on the bottom, cause you probably used too much sugar.
Caramelized-Sugar Cookies
PREP AND COOK TIME: About 1 hour
NOTES: Store these caramel cookies airtight for up to 2 days.
MAKES: About 55 cookies
1 cup sugar
3/4 cup (3/8 lb.) butter, at room temperature
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1. Butter a 12- by 14-inch piece of foil and set on a baking sheet. In an 8- to 10-inch frying pan over medium-high heat, melt 1/2 cup sugar, frequently shaking and tilting pan. When mixture is a light caramel color (in about 6 minutes), pour onto foil. Let stand until caramel is hard, about 5 minutes. Break into chunks, then, in a food processor or a heavy plastic food bag with a mallet, crush into 1/8- to 1/4-inch pieces.
2. In a bowl, with an electric mixer on medium speed, beat butter and remaining 1/2 cup sugar until well blended. Beat in 2 tablespoons water and the vanilla until smooth, scraping down sides of bowl as needed.
3. In another bowl, mix flour and baking powder. Stir or beat into butter mixture until well incorporated. Stir in crushed caramel.
4. Drop dough in 1 1/2-teaspoon portions, 2 inches apart, onto buttered or cooking parchment–lined 12- by 15-inch baking sheets.
5. Bake cookies in a 325° oven until edges are light brown, 12 to 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
6. Let stand on sheets until slightly firm, 1 to 2 minutes, then use a spatula to transfer cookies to racks to cool completely.
hope this helped goodlluck
2006-12-27 08:10:37 · answer #2 · answered by Jonathan M 5 · 0⤊ 0⤋
That didn't happen because of the butter.
If they caramelized, something might be wrong with the sugar you used. Did you use white, granulated sugar?
Did you use baking SODA? Baking powder is different.
2006-12-27 06:09:05 · answer #3 · answered by Iris 4 · 0⤊ 1⤋
2 minutes in the often and before don't put much sugar
2006-12-27 06:08:10 · answer #4 · answered by lavinia s 1 · 0⤊ 1⤋
pay them 5.15 an hr just like the rest of americans!
2006-12-27 05:58:00 · answer #5 · answered by Wow! I have a pig nose! 4 · 0⤊ 1⤋
paint yor sugasr cookies pink,.
2006-12-27 05:57:53 · answer #6 · answered by ihateacaf0 3 · 0⤊ 1⤋