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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rose Levy Beranbaum
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 Levy Beranbaum
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 Levy Beranbaum
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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