It’s been a while, so I’m catching up.
I’m weighing in on the sentence that actually mentioned cookies. I actually converted a butter cookie recipe from the standard creaming method to I guess you could call it the two stage method. I can’t really remember if it was triggered by the Cake Bible or Cook’s Illustrated. Without going into the kitchen and going through things, I will say that I believe CI did a butter cookie article which addressed creaming as a source of air bubbles in cookie dough which was undesireable for rolled out cookies. It also may be partially due to my re-discovery of TCB and the ease with which you can throw together a really good cake.
In any case. I make my butter cookies by cutting the butter into the flour and sugar and then blending in the liquid and flavoring. I’m extremely lazy, so I use a food processor. It’s really quick and until you re-roll a few times, those cookies are really flat.
So…I haven’t tried it with a chocolate chip or oatmeal cookie, but maybe I will this weekend. It’s getting cool here in Maine. Time to think about the warm spices. Mmmm. Oatmeal Raisin.
I just had a pumpkin whoopee pie with cream cheese filling. Caramel apples. Apple cider. Gingerbread. I love the fall.
Waiting for the leaves to turn,
Oh, and I do have 6 All Occasion Downey Yellow Butter Cake Cupcakes in the freezer. I had leftover batter and baked them along with a 6 inch layer (which we ate last month with coconut frosting). And yes, I do recall them suffering shrinkage when they cooled. I know they’ll taste great.