Cookies

A couple of reasons are the your baking powder is old and no longer works or the cookies were too warm when they went into the oven and they spread too quickly before they could rise. Try buying some fresh baking powder and chill your dough in the fridge for an hour before putting the cookies on the pan to bake.

get some dry ice, small layer of reg ice, then the cookie dough, place all in a ice chest :)

a store

"Anginetti" is pronounced as "ahn-jeh-NEH-tee." The emphasis is typically on the third syllable, "neh." Each syllable should be articulated clearly, with a soft "g" sound.

No. Lots of sugar and chocolate..

Snackwell cookies have one gram of fat compared with three grams in traditional cookies on the market

America.......i think :)

There is no 'normal' length but if you are making them make them about 5-10cm in diameter

it doesnt really matter although it is probably better if you cover it : )

nuts, oatmel, raisins, M&M

yes

Superfine sugar is regular (granulated) sugar that has been ground more finely. It is sometimes sold as baker's sugar and is also known as castor sugar. It can be used as a substitute for regular sugar and may produce a slightly finer crumb(texture) in the finished product than regular sugar would, a result that is preferred by many bakers.

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When placing a personal order, it depends on the kinds of Girl Scout cookies you like the best. Order at least 2 of each favorite and 1 each of the other kinds.

When placing a troop order, look at how many Girl Scout cookies the troop sold last year and how many girls were in the troop last year. Find the average amount sold per girl and order that number per girl for this year. If your troop has never sold before, try asking another troop that was a new troop last year or a troop of similar age to the girls in your troop. Find out what their average per girl was and base your order on that amount.

Cookies are baked in large industrial bakeries, local commercial bakeries, small family-owned bakeries, in restaurants and institutional kitchens, or by home cooks.

graham crackers and peanut butter.

You can chop up a candy or chocolate bar and put the pieces in.

You can use butterscotch, white chocolate, peanut butter, ect. chips / morsels.

You can use pieces of butterscotch or toffee.

You can use M&Ms or other small candies.

In an oven. Sorry, had to do it. Cookies are very forgiving, it shouldn't make any difference in the baking or the time. The only time altitude makes any difference is at high altitudes and cakes. They tend to raise more and burn quicker because of the lower air pressure.

Number of Cookies

The number of cookies in a pound varies according to how much each cookie weighs. A shortbread cookie, which is very light, would have many more cookies in pound than a much heavier peanut butter or chocolate chip cookie.

wow its so delicious!!

France??

it depends on what y is. what ever y sands for you time that by the amount of cookies in a box sorry if thats not helpful

Too much shortening - butter or other fats - or, conversely, insufficient flour, will make cookie dough greasy.

Check the quantities in your recipe carefully and, if possible, weigh them rather than using cups. If you do use cups, make sure you're using standard measuring cups intended for use with that recipe. Measuring cups and spoons are graded in liquid measure - fluid mils or oz - which you use whether your ingredients are solid or liquid.

US, UK and other standards in measuring cups differ; the link below explains this and has a quick-reference chart for easy conversion.

Over-handling and climate can also affect pastry-making. Handling should be quick and light, and ingredients, utensils and dough should be kept as cool as possible. If dough is to be rested, rest it in the refrigerator.

If your weather is hot or humid, put your mixing bowl, pastry board, rolling-pin and other utensils in the fridge for a while before you start work.

It's much more difficult to stir if you dump all of it in at one time and you don't get as smooth of a mixture. It's good (if you're making them from scratch) to mix the dry ingredients in one bowl and the liquids in another and again gradually mix the two together.

Press it flat most of the way with your hands, cover with a sheet of wax paper and finish pressing it with the cookie sheet or anything else flat. A short clothes rod out of the closet. Wine bottle or any other round bottle. Be creative.

Yes it does!