Mar 14, 2006 | From the kitchen of Rose in FAQs
For fragile cookies use low protein flour and high fat, For chewier cookies, use higher protein flour such as unbleached all purpose or bread flour with a little water added before the fat to develop gluten.
Mar 13, 2006 | From the kitchen of Rose in FAQs
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.
Mar 12, 2006 | From the kitchen of Rose in FAQs
Use butter, high liquid, and higher protein flour such as unbleached all purpose or bread flour.
Jan 08, 2006 | From the kitchen of Rose in General
Feedback: sometimes i like my cookies crisp-other times chewy.does substituting oil for shortening(or butter )make a difference or are there other factors?Thanks for any help.
you are right--there are many factors involved so the best thing is to make the type of cookie that is intended to be crisp or the type that is intended to be softer and chewy and store these cookies separately from eachother so they stay that way!
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