1. I make sure I use plenty of flour. When most of the dough is sticking to the mixer paddle and not very much sticking to the side of the bowl, that's a good indicator. 2. I wrap up my dough & chill it for at least an hour. Once I'm cutting out my cookies, after I fill up a sheet it goes into the fridge. Once I get about 3 sheets in my fridge, I put the first one in the oven & stick a new one in. The combination of plenty of flour & chilled dough is the key!
Thanks. My modified RI contains butter. It tastes much better than typical RI; almost has a cream cheese flavor to it. It's also much softer to bite into. The drawback is that it's more delicate than typical RI. You can stack (and ship) cookies once they're dry, you just have to be careful.
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