Cookies

Yep, v. true w/ brownies - the recipe I use has 1 cup of sifted flour gently stirred in by hand at the end, just until the white streaks disappear. It makes sense that the butter/sugar creaming might affect the texture - I was wondering if bigger butter chunks would make things more ... oh... toffee-like somehow.

I was reading somewhere about different leavening agents, sodium bicarb vs. ammonium bicarb mostly. Apparently the ammonium bicarb is great for very thin very crisp cookies; ginger snaps were the example I think.

I've also been making a nice simple shortbread, which is just butter, sugar, vanilla, and flour. Replacing some of the wheat flour with rice flour makes an amazing difference in the texture, much more crispy-tender.

I would like a snickerdoodle, please. Do any of you deliver?

I brought 3 tollhouse for lunch and they were eaten by 9 am :/

I always bring at least 7, Jaq. I mean, one or two of those will be given away, and the rest, well...8 hours is a long time.

At our house: chocolate chip cookies, mocha snowballs, snickerdoodles, and fudge brownies are the most often made. If I want to get more complicated, I love to make cherry orange florentines or an almond cookie that has lingonberry jam and whipped cream added to it right before being served.

Loooooove the cookies.

Sara, I bought a muffin tin the other day expressly because of the TITTWIS cupcake discussion. More sweet delightful baked goods, yay!!!