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Butter/egg yolk to keep the dough intact and very little moisture (water) kHz1000 Send a noteboard - 21/10/2011 08:11:12 AM
Water evaporates to create fluffiness. Generally that's good (in cakes, in puffed snacks, etc.) but cookies are supposed to be dense.
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so I'm missing - 20/10/2011 11:12:22 PM 1082 Views
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truth. right there. - 21/10/2011 04:35:16 AM 843 Views
Mmmmmmmmmmmmmmmm. Butter *NM* - 21/10/2011 03:34:44 PM 423 Views
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Butter/egg yolk to keep the dough intact and very little moisture (water) - 21/10/2011 08:11:12 AM 810 Views
Yes, it has to have baking soda. - 21/10/2011 02:30:16 PM 763 Views
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Oh! I've figured out the riddle now. - 21/10/2011 07:29:54 PM 968 Views
You've got a problem... - 22/10/2011 10:49:57 AM 918 Views
You can use yogurt in cookies in place of eggs - 22/10/2011 02:00:42 PM 805 Views
This. But! - 23/10/2011 11:45:44 PM 757 Views
Oh, that sounds delicious. *NM* - 24/10/2011 01:19:36 PM 441 Views

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