Ingredients
1 c. oleo
1 c. sugar
1 c. brown sugar
4 eggs, beaten
3 Tbsp. water
6 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. vanilla
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cream the margarine and both sugars. Combine eggs and water; add to creamed mixture. Mix dry ingredients; add to mixture with vanilla. Chill for at least 30 minutes. Keeps for days in fridge. Roll 1/8 to 1/4-inch thick for crisp cookies, or 1/4 to 1/2-inch thick for thick and softer cookies. Bake until golden.