Food
Old-Fashioned Sugar Cookies
By Amy Traverso|Nov 01 2013|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan
By Amy Traverso|Nov 01 2013|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan
Unfortunately these did not turn out for me, but I am an inexperienced baker. The consistency was like sand. I kept rereading the recipe to see if I missed something or left something out. It was more like a shortbread dough so I put most if it in the bottom of a pan, filled it with raspberry jam and crumbled the rest of the dough on top. I let it cool then covered it in powered sugar. I would like to know what I could have added so it wasn’t so dry though.
Hi Ellen. We’re sorry to hear that the recipe didn’t work out for you. If the texture seemed to dry, the culprit might have been too much flour. The recipe calls for 3 cups, but if you’re an inexperienced baker, you may not know the good vs. bad ways to measure flour. Unlike brown sugar (which you’re really got to pack into the cup like making a sandcastle), flour should be sifted so it’s light and fluffy, and then spooned into the measuring up. This is why many bakers choose to use a scale rather than a measuring cup, so the get the perfect amount every time. A cup of flour should weigh 4 1/4 oz. Another culprit could have been the weather — you’ll need a bit less flour on dry days, a bit more when it’s humid. Hope this helps for your next baking adventure!