what happened to my cookies??

dkad · Joined: 08 Apr 2005 Posts: 315 Location: TX (panhandle)

David, I compaired your recipe to several recipes that I have used and the only things really different was shortening vs butter and that can change a texture. Also I can't see why they have you using 1/2 t of water, oh well.
Remember every question you have someone else may have the same problem but not want to post. I have a book that my BTL gave me many moon ago on correcting all kinds of cooking boo boos. My BTL was the most fabulous cook. He was a gourmet chef for years in New Orleans and had attended several culinary schools abroad and NYC. He taught me how to cook as I spent many summers with them. Sorry off the subject. Anyway, adding more flour was the biggest suggestion and adding an extra egg. Of course the book had nothing to do with GF baking. Maybe someone ought to make one for CD bakers.

Have your other cookie recipes come out ok?

Well, I am off to bake an angel food cake. My hubby got groceries since I had been sick and saw a good deal on eggs. I never buy nore than a dozen at a time as there are just the 2 of us most of the time. He brought home 3 dozen. He usually doesn't get much of my cake but this time I will share more. Good for him.
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Donna
When Satan is knocking at your door, simply say, "Jesus, could you please get that for me?"
4-21 and still living

cruelshoes · Joined: 23 Sep 2005 Posts: 2506 Location: Washington State

The flour mix that I have always had good success with for cookies is the Bette Hagman 4 flour bean mix. I also add 1/2 t xantnan gum per cup or so. It also helps me not to eat the dough because bean flour tastes NASTY before it is cooked. Somehow that metallic beany taste goes away after it is baked.
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-Colleen
Dx 8/05 via bloodwork/biopsy
10-YO son Dx 11/05 via bloodwork/biopsy
Daughters (12 and 2) have neg. bloodwork

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

gonnatry · Joined: 21 Feb 2006 Posts: 24 Location: Louisiana

Ok I tried another batch of cookies and used more flour to make the dough stiffer and that was the answer. They came out great. I had to use almost a cup more than the recipe called for.
David

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2426

David,
I'm so glad that your second batch of cookies turned out better than the first! Congats on your success in GF baking--wish all of our baking problems were as easy to solve as this one.

As the humidity continues to increase across the Gulf Coast in the coming months you will have to increase the amount of flour in the recipe. Test batches are your friend!
TEC