REALLY cream the butter and sugar together before you add the vanilla and eggs. Make sure your butter and eggs are at room temperature before you start. Here are some extra precautions you can take to make sure they turn out right. This way you only eat as many as you cook and you don't have to make the dough all the time. for 20 min.my dough lasted perfectly a month in the freezer until it was gone. And put the oven on the 160-180 C degree setting for the same time as the recipe said.along with the other review's tips I also put in the vanilla and melted the butter and stirred it in after it was coolled, as well as substituted 1 of the teaspoons of cinnamon that you roll them in, for ginger powder.They are THE BEST COOKIES EVER! I can't hardly stop eating them!.so.here is an IMPORTANT TIME AND FIGURE SAVER TIP: the recipe can be doubled, refrigerate until firm, shape into 2, 2" diameter rolls, wrap in plastic wrap and freeze! when your ready for cookies, slice 1/2" thick slices, press into coating, place on cookie sheet and put in a COLD oven and turn it to the regular temp. Since I'm in South America I had to alter it just a bit.BUTTER comes in 200g sticks here so I just used a whole one and we can't get cream of tarter,& baking soda is hard to come by so I added the two measurements together and put 3 TSP BAKING POWDER. ![]() ![]() ![]() I read lots of the reviews and they do not do justice to how AWSOME these cookies are! SO easy my 3 and 5 yr old kids did it by them selves (with supervision).
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