How to get your cookies to come out flat?
Mar 12, 2006 | From the kitchen of Rose
Use butter, high liquid, and higher protein flour such as unbleached all purpose or bread flour.
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CharlesT in reply to comment from Rose Levy Beranbaum
02/16/2011 11:02 PM
Yeast extract is commonly used in savory food to make it taste "meaty"; I wonder if the yeast performs the same role in the dog biscuits?
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Rose Levy Beranbaum in reply to comment from rosebush
02/16/2011 10:02 PM
rosebush, i've never made them without the yeast so i can't say for sure but i suspect that this is not a vital ingredient. do let us know if you try it!
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rosebush
02/16/2011 04:06 PM
20 years of success with your Christmas Cookies! The german shepherd LOVES the Bone a Fidos. Is it common to deflate the cookies about 7-10 minutes after placing in oven to insure a flat cookie?
I use SAF instant yeast. Will omitting it adversely affect recipe?
Thank You!
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Rose in reply to comment from Deb
06/05/2010 03:25 PM
deb, spray the pan well with baker's joy!
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Deb
06/04/2010 08:31 PM
I was trying to ask a baking question but did not know how to go about getting it in the right spot. Please tell me how you are able to get the pound cakes out of the tubed, two piece pans without breaking them up.
Thanks for your help.
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Anonymous
12/18/2008 09:34 AM
the pizza is out of this world! i have 2 seconds on the hotel computer to tell you that you have to flour your hands when rolling them to get them to come out round.
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Maureen
12/16/2008 02:08 PM
Rose, I hope you're having a wonderful time in Italy (how could you not) and that someone can help me. I made your lemon poppy cookies (Christmas book) and they came out flat with a lovely golden border. I want to repeat this, but your recipe calls for them to come out as little balls. I can't remember how I got them to be flat. Should I use unbleached flour? They were tender, buttery - and I've been asked to make them for a party this weekend, so I hope someone can help me. Thanks!
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Rose
11/17/2006 03:53 PM
mostly because the water in the butter or other liquid such as egg white gets absorbed by higher protein flour so it isn't available to puff up. also if the dough is not chilled and it made with butter, it starts to melt as soon as it's in the oven causing it to spread.
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Kaitlin Carpenter
11/17/2006 03:33 PM
why do cookies come out flat?
Thanks!!!
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How to get your cookies to come out higher?
Substituting ingredients: Can you? Sure. Should you? Usually the answer is NO.