Cookies
I often get asked “what’s your secret?” about my cookies. Truth is, there really isn’t one “secret.” There are a series of things though, that home bakers often don’t do. In the next few saturday posts, I’ll be talking about one of those things!
Today, we’re talking about butter. Really, for home made taste, this is my baking fat of choice! There are definitely times when you should use shortening, but I am NOT a fan of using margarine or butter substitues. Shortening is for crust. No need to use it for cookies, unless you have a recipe that specifically calls for it.
When you bake with butter, it’s really important to get it room temperature before you start. This is a common “cheat.” Here’s the thing: that first few minutes, when the butter and sugars come together is the key to fluffy soft cookies. The sugar molecules get coated with the fat. This keeps everything nice and moist and delicious. If you use butter that is too cold, it doesn’t coat the sugar as well and then your cookies will have a different texture. The same is true for butter substitues. The sugar is not coated in the same manner and these will change the makeup of your cookies.
Hope this helps! Merry Mixing!
Soup is Asiago Cheese Bisque!