Welcome back to the Chaotic Cooky Kitchen, where it turns out I should never suggest that I’m back on track. It turns out, this thing called “Life” can intrude sometimes, and while I baked these right on schedule, the rest of the process has been delayed a bit. Anyway, this time we’re on to a new section:
Rolled Cookies
As usual, we start with the ingredients:
Process
Unsurprisingly, we start by mixing up the wet ingredients:
After a bit of whisking, things should come together a bit:
Then, because I’m paranoid, I added flour by weight (no sifting this time), and the rest of the dry ingredients:
Mix it all together, and what do you get?
Then off to the fridge (or garage, if your garage is a big fridge part of the year) for one hour or (in my case) overnight.
After Chilling
Yeah, pretty much do what you’d expect to do with a rolled cookie:
Bake these for less than 10 minutes, but watch them like a hawk, because they cross from underdone to sorta-kinda-overdone in about 10ms.
If you do all that, you’ll be rewarded with something like this:
The Verdict: C
Well, these could use a bit of frosting at least. They’re not flavor-bombs, but they’re a bit crisper than I’d expect, and a nice subtle sugar cookie isn’t a bad thing.
*Links to the Cooky book are Amazon affiliate links that theoretically could earn a teensy amount of money for the site.
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