How to get your cookies to come out higher?
Mar 13, 2006 | From the kitchen of Rose
Use all or part solid vegetable shortening, chill the shaped dough well before baking, use lower protein flour such as bleached all purpose flour, or use egg with an acidic ingredient such as brown sugar, sour cream or cake flour to set it faster.
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Rebecca in reply to comment from Rose Levy Beranbaum
09/26/2010 09:00 PM
Thank you, Rose. Being in Florida, I often chill the cookies after I put them on a sheet but before I bake them, but I will try popping one sheet in the freezer and seeing if it makes a difference.
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Rose Levy Beranbaum in reply to comment from Judy
09/26/2010 12:35 PM
judy--how dear of you to write this. after all, we all have this in common--wanting to be loved and appreciated.
can you imagine my joy when maida heatter agreed to write the foreword of the cake bible! and when i read it i wanted to die and go to heaven! no one writes about baking with more love and passion than maida heatter. i am happy to be sitting our your proverbial and otherwise bookshelf side by side with her!
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Judy
09/26/2010 04:08 AM
Dear Rose,
I'm so glad to hear that your Christmas Cookies book is still in print so that you may earn many more fans yet. I keep pulling it out to read before bed. Can't resist dreaming of your cookies well before Christmas.
Your books give me such a feeling of being taken under the wings of someone who loves their craft. Your instructions are so precise and clear. You can't possibly imagine how much you are loved by bakers and 'wannabe' bakers worldwide.
The Cake Bible has become the definitive go-to book for almost everyone I know that runs a baking business from home or just loves cakes and Heavenly Cakes was a real treat.
Can't wait for the new book and have committed myself to buying it whatever you 'bake up'!
In my books, you and Maida Heatter rule the world.
Anyway, on topic, I'm actually not fond of 'high' cookies and love mine flat. What can I say, I love real butter.
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Rose Levy Beranbaum in reply to comment from Rebecca
09/25/2010 03:18 PM
rebecca, i would chill or even freeze the cookies that go on the bottom pan to slow them down and equalize the baking.
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Rebecca
08/16/2010 05:35 PM
Rose, I have a recurring cookie issue that isn't a big deal, but it is kind of annoying. When I make a drop style cookie, I do the first and third rack baking, switching and rotating the pans. One pan of cookies always seems to spread more than the other--I think it is the one that starts out on the lower rack. I watch closely for doneness and both pans tend to taste fine, but of course they are not uniform on a platter. Short of baking just one pan at a time, do you have any other suggetions? Thank you!
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Rose
12/19/2009 03:46 PM
gold medal bleached all purpose and you could even try using part cake flour--you'll need to experiment!
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Coleen Barnes
12/19/2009 03:45 PM
What brand of flour is a lower protein flour?
Thank you for your help!
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Rose
12/19/2009 03:16 PM
coleen, it helps to use a lower protein flour as it makes more of the liquid available to puff up the cookie. also, chil the cookies on the baking sheet before baking so they don't flatten out as fast.
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Coleen Barnes
12/19/2009 02:44 PM
I am having trouble with my cookie recipes that I used Crisco in previously. I no longer want to use it because of the hydrogenated oil in it and when I use butter, the cookies are flat and don't seem to bake evenly. Is there something I can do with the recipe to adjust for the butter use instead of Crisco? Or what could I use instead of Crisco that would not have hydrogenated oil in it?
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Rose
03/27/2008 07:00 AM
and be sure to use bleached all purpose flour.
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Hector
03/27/2008 12:49 AM
Awilda, yes, use some tips on how to make a pie or tart crust that will not shrink or have sunken sides.
Definitely, if you refrigerate your cookies for 2 hours minimum prior to baking, it will help.
Also, is your oven hot enough? If it is not, the cookies will melt first prior to cooking, thus spreading side ways.
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awilda Garcia
03/27/2008 12:06 AM
I have been trying to make chocolate chip cookies but they always come out flat. How do make sure they come out thick?
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