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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
You're reading one of recipes available free. Full library with Gastronome.
Cream butter, shortening and sugars together.You can use all butter, or all shortening if you prefer, but the texture and shape will come out a little different. Mix in eggs and vanilla. Combine dry ingredients together in a separate bowl. Combine in dry ingredients and sour milk, alternating until mixed well. Drop from Tablespoons onto greased cookie sheet (About 1/8 cup is the right size) Your cookie sheet should not be warped, or else your cookies won't come out nice and round. Allow plenty of room for the cookies to spread. Start with 4 cookies to a sheet and then see if you can increase to fitting 6 cookies. Bake at 375 F for 12-15 minutes. Frost the BOTTOM of the cookies. Half with white frosting, half with chocolate frosting with frosting recipe #188454.