Re: cookie dough
Posted by Eliz. on December 16, 1999 at 22:26:32:
In Reply to: Re: cookie dough posted by Amy L. on December 16, 1999 at 22:05:29:
You definitely want different textures for different uses, but if it
pulls into a peak and a thin line droops off your stirrer when you
lift it, and then slooowwwly stretches and falls, you're in a fairly
good range. If you make it just a tad stiff, you can add a bit more
lemon juice to adjust the texture when you're ready to use it.
(Unless you're packing it right away into cones to keep a long time
before oxidizing. Then you want the texture right to begin with.)
Cookies: Think of the kind where you beat the eggs first - not the
grainy, almost play-doh kind. Something like the kind you put into a
cookie press.