
These cookies look harmless enough, but trust me -- they were as hard as rocks!
This was a new recipe I had tried, and I was congratulating myself on following the directions so accurately (the only thing I changed was adding whole wheat flour instead of white flour).
I should have gotten a clue when I tried forming the cookies into balls, and I had to press the "dough" (more like crumbles) together as hard as I could, or else it fell apart.
A little water or milk, perhaps? Well, leave it to me to actually follow directions even when red flags pop up -- but hand me a tried-and-true perfectly-good recipe and I'll find something to change!!
P.S. I guess I'm not the only one who has cooking disasters -- check out Bethany's awesome chocolate mud cake here! Hmn... tired mommy, trying to do five things at once? Sounds familiar! I'm blogging through my nap time yet again! ;)
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lol!
Tammy, I guess we both had a disaster day! ;) ... your disasters sure look prettier than my disasters though!! :D haha
Pretend it's biscotti. ~
Pretend it's biscotti.
~ Mrs. Happy Housewife
LOL!
Bethany, thanks :)
Mrs. Happy Housewife -- my biscotti is better than these cookies!! :P :D
The cookies were not disasters!
The cookies really were not that bad. They were kind of dense, but they were not super hard and they were cooked all the way through. Texture aside, they had a nice flavor though and didn't last long!
If you used ww flour from
If you used ww flour from the grocery store it will be too much for cookies by itself. But if you use ww pastry flour which comes from a lower gluten wheat it will act more like all purpose flour. You might find pastry flour in a health food store. If you grind your own grain, you should have access to it via your grain supplier. Those cookies sure "look" good! ;)
just wondering...
Could've the whole wheat flour made the difference in their texture? That tends to make things heavier, and of course more dense.
And you are so like me when it comes to recipes! I can hardly EVER follow a recipe to a "t." :)
Use less flour or more butter
When substituting whole wheat in place of all purpose flour, go with about 20% less. Ditto to what was said above about WW pastry flour vs. WW bread flour.
This is my first time commenting. I love your site. I'm forwarding it to my friends. Thanks! --Jo
The cookies...
Joshua, I guess these were a MAN's cookie. They hurt my teeth!! :) Although that didn't stop me from eating them. ;)
About the flour... yes, I imagine that was my problem. My mom grinds my wheat flour for me, so it was fairly fresh, but I can't remember which kind of wheat berries this flour was made from. :) I should stick with recipes that already call for wheat flour. ;)
Jo, thanks! :)
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