ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Cookie Help for Liz

Misc.
ADVERTISEMENT

Hi Liz,
Try using half shortening, like crisco and half margarine in your usual recipe. I prefer using Land O'Lakes margarine for my baking. You have to be careful with the margarine you choose and make sure that it doesn't contain a lot of water. After several years, My mother-in-law has been complaining about her flat cookies, and when I finally realized she was using Blue Bonnett, that solved the problem right there! You will get flat cookies if you use Parkay or Blue Bonnett. Make sure that the cookie sheets are completely cooled before starting each batch of cookies, as a hot cookie sheet will cause them to spread. If your dough comes out super sticky, try adding a bit more flour. Also, make sure that your baking soda is fresh. A tad of fresh baking powder is also a good addition.

Hope this helps!
Take Care!
MB


  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Mrs. Appleyard's Rhubarb Pie
  • MRS. APPLEYARD'S RHUBARB PIE "A Vermont cookbook would be incomplete without a rule for rhubarb pie. The showing of rhubarb is one of the first true signs of spring. While dirt roads are still making automobiles wallo...
  • Beef in Mushroom Gravy (using round steak, crock pot)
  • BEEF IN MUSHROOM GRAVY 1 (2 to 2 1/2 lb) boneless round steak 1 to 2 envelopes dry onion soup mix 1 (10 3/4 oz) can condensed cream of mushroom soup 1/2 cup water Mashed potatoes (optional, for serving) Cut steak int...
  • Asparagus Hors D' Oeuvres (freeze ahead)
  • ASPARAGUS HORS D' OEUVRES 1 (8 ounce) package cream cheese, softened 3 ounces bleu cheese, softened 1 egg 20 slices white bread, crust removed, rolled flat 1 can asparagus, drained Melted butter Mix together the cre...
  • Sweet Potato Waffles with Blueberry Syrup
  • SWEET-POTATO WAFFLES WITH BLUEBERRY SYRUP A hint of spices and a blanket of juicy berries make these waffles a breakfast treat. Leftovers can be frozen and popped into the toaster. The syrup will keep, covered and ref...
  • Soft Batch Chocolate Chip Cookies by the Dozen
  • Soft Batch Chocolate Chip Cookies by the Dozen Source: Cookies by the Dozen by Dolores Kostelni Yields a baker's dozen (13 cookies) 3/4 cup unbleached flour 2 teaspoons unbleached flour 1/4 teaspoon baking soda pinch ...
  • Top Ramen Patties (using Ramen noodles)
  • TOP RAMEN PATTIES Cook Top Ramen soup (any flavor) as directed on package without using the seasoning packet; drain. Add the contents of the seasoning packet to the noodles along with: 1/2 cup chopped green onions 1...
ADVERTISEMENT
  • Sangria - For June
  • Dear June, I like to make sangria in warm weather. Here's my standard recipe: Mix 3/4 cup brandy 1/2 cup cointreau 4 cups red wine juice of 3 lemons sugar to taste Add 2 thinly sliced oranges 1 thinly sliced lemon 3/...
  • Homemade Grape Nuts
  • HOMEMADE GRAPE NUTS 3 cups whole wheat flour 1 teaspoon baking soda 1/2 cup honey 1 teaspoon salt (optional) 1 cup buttermilk 1 cup brown sugar Preheat oven to 350 degrees F. Grease an 11x8-inch pan or 2 cake pans....
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Cookie Help for Liz
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!