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Hey there,
Nice to see your recipe without egg. Because I am allergic to Egg.
But my question is that don't we need to use anything to substitute Egg?
I mean Baking soda/powder??
I really really want to try this cookies for Holidays...
please reply soon...
Thanks.
ggrish_shah
11/30/08 11:11 PM
What holds the batter together?
Did you forget to mention egg(s)?
Please reply asap,
I'm in the middle of baking the cookies
for a charity event!
Peter Adler
12/4/08 12:44 PM
I tried these cookies yesterday and I have a few concerns, first, I followed the recipe EXACT and they came out "flat as a pancake", nothing at all like the recipe picture depicted, although delicious; second, shaping them into 1" balls did NOT produce 5 dozen as the recipe stated, but only 20. My concern is that possible "something" was left out of the recipe?? OR the total produced maybe inaccurate?? I have been baking for years and I am positive that an ingredient may have been omitted. Their texture was ...thin, crispy and lacey...unlike the recipe picture depicted, a mound effect after baking. PLEASE REPLY ASAP!
Thanx!
M.A.
makinn2000
12/8/08 12:38 PM
Hi, this is typical shortbread type cookie, which traditionally has no eggs. As a result, it is very "short" meaning it is very buttery and crumbly--but that's what makes them so good. Enjoy, Jill
The Relish Editors
12/10/08 10:26 AM
Hi, sorry about your problems with these cookies. I know it's frustrating. I've been making them since I was a little girl (way longer than I'd like to admit!) and have never had that problem. They are a pretty straightforward shortbread cookie. If anything because of the amount of butter, they tend to be super crumbly--rather than flat and lacey. It sounds like possibly you had too much butter or not enough flour--that would make a cookie spread too much, producing the effect you described. Did you use 2 sticks of butter? OR maybe you didn't have enough flour (although most folks tend to dip, resulting in too much flour, not too little)? The yield might be off, as everyone makes cookies a bit different, so I'm not as concerned about that, as the "pancake" phenomenon. Hummmmm. Jill
The Relish Editors
12/10/08 10:37 AM
Jill,
As I stated in my email, I followed the directions exactly. Also, forming the dough into 1" balls is pretty straightforward. Are you SURE..."no" baking powder/soda. Also, I'm concerned that you don't find a recipe only making 20 cookies when it says it will produce 5 dozen. That is quite a difference. I'm going to make the cookies once more and add 1/2 tsp of Baking soda to see how they come out. I'll keep you updated.
Tnx again.
M.A.
makinn2000
12/10/08 11:53 AM
Jill....
One more question. I think what confused me also about the outcome of these cookies is they did NOT look at all like the picture you posted with the recipe. The picture appeared as a "puffed" drop cookie which is how I expected them to turn out.
M.A.
makinn2000
12/10/08 11:58 AM
Tried this recipe three times..my husband loves the taste but I can't bake them in a drop..they spread out and touch..and they bake in 12 minutes at 350..rather than 20 minutes..what am I doing wrong?
panda59
12/22/08 8:11 AM
[b]It seems like there is an ingredient missing. They are so dry, that we could not roll the dough into balls. My husband added a little water and it was better. And I agree, 20 minutes is way too long... it took about 12-15 minutes, and they never did spread out. They were also tastier while still warm, instead of after they cooled.
kathleeeen4
12/24/08 8:06 PM
I followed this recipe exactly, even though I worried about the consistency without any eggs. It came out crumbly and felt apart when touched after it was baked . Perhaps if the butter was creamed with the sugar first and the flour slowly added it might help, but I would not recommend or make this recipe again.
grandma52
1/11/09 12:40 PM
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