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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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truth. right there. - 21/10/2011 04:35:16 AM 660 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 614 Views
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Oh, that sounds delicious. *NM* - 24/10/2011 01:19:36 PM 340 Views

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