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28 September 2007 @ 01:53 am
YAY for weekend!  
I started off by making sugar cookies. MMMM. I'm not sure how to make them bake up thick and chewy, though. They puffed up nicely, but collapsed into waferness once out of the oven.

Tomorrow I am going to buy a pie safe. I went to the unfinished furniture store tonight, and talked to a very nice guy. Apparently I was charming and stuff, because though they didn't have one at that store, he works at another one as well, and there's one there. He offered to give me his discount and everything! I never knew I was so attractive. Weird. :) So yeah, for $65 off, I'm buying it. I may also give in and buy the island for the weird little niche. It's $100 more than it was two years ago, gah. Waiting isn't going to make it any cheaper, and at least now I'm earning money to replace the money I spend. :) So we should finally have all the cupboard and drawer space we need. And I will have a better surface for appliances than the top of a small bookshelf. :)

Seeds for the herb garden came today. We'll do some grass ripping in the front, then mulch for a while, then plant in a couple weeks. Woohoo!
This is it, the Apocalypsekishiriadgr on September 28th, 2007 03:26 pm (UTC)
Sounds like you might not have enough flour in there. Whose recipe are you using? I advocate going for recipes found in older cookbooks from the 60s and early 70s.
Elle: Pullupstheletterelle on September 30th, 2007 07:28 pm (UTC)
I used the recipe from the new(ish) Joy of Cooking, the one for snickerdoodles. Yes, the butter-flour ratio was pretty high, but I went with it because I'm tired of the tough, tasteless sugar cookies I usually make. Any idea how to avoid that?
This is it, the Apocalypsekishiriadgr on September 30th, 2007 07:38 pm (UTC)
Hm...I've never experimented much. Look at the Snickerdoodles recipe in my LJ memories, use sugar instead of Splenda, see if that works for you.
Jerlugonn on September 28th, 2007 06:16 pm (UTC)
I'll have to hunt for it, but I believe I have a sugar cookie recipe that bakes up fairly thick and chewy. In the most general terms, it it collapses into waferiness once out of the oven, this is typically a sign that their is much butter. Reducing the oil and/or increasing the amount of flour is probably part of the solution. Still, I'll look for that recipe and comparing them might provide a better indication of how to modify the recipe toward your needs.
Elle: C'mere babytheletterelle on September 30th, 2007 07:29 pm (UTC)
Oooh yay! Yes please, if you can find that I would love it.
Jer: Puppy - Chris Carmaklugonn on October 1st, 2007 01:55 am (UTC)
This is from an old cookbook from like the 50s. I don't have the cookbook (it's my mom's), but I did find where I'd written the recipe.

2 1/4 c flour
1/4 tsp salt
2 tsp baking powder
1/2 c shortening
1 c sugar
2 eggs, beaten
1/2 tsp vanilla extract
1 Tbsp milk

Mix together flour, salt, and baking powder and set aside.
Cream shortening and sugar together. Add eggs and vanilla. Then blend in dry ingredients and the milk.
Roll and cut. Sprinkle with sugar and bake on a baking sheet at 375 for 12 minutes.
Makes 2 1/2 dozen.
(Anonymous) on October 27th, 2007 05:35 am (UTC)
keep the puff
to keep the puff, you need to use lard/shortening instead of butter...
I'd recommend using butter flavored Crisco... and once you've mixed your dough, chill it...over night is best... you want it cold before you put it in the oven.. the goal is to cook the cookies but slow the melting of lard/shortening... temperature, altitude and heat inconsistency are all factors... you'll need to experiment, but keep trying...
Oh... and don't get squeamish about the lard/shortening... homemade cookies are still better for you than the store bought...
any questions... drop me a note, bamartin99 at gmail...

(Anonymous) on October 27th, 2007 05:37 am (UTC)
Re: keep the puff
oh.. and make sure your baking soda or baking powder is new... if not, increase it by about a 1/3... it's what helps with the rise...