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LACHSTASIA's Photo LACHSTASIA Posts: 2,635
4/11/10 1:54 P

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Thanks guys,

I have learned that I am an idiot when it comes to shortening. I just learned the other day that not all shortening is lard; thinking that it was lard was the main reason why I refused to use it. I also think the only cookies I make well are oatmeal and ricotta cookies. I made some oatmeal butterscotch craisin, oatmeal ginger, oatmeal macadamia nut, lemon ricotta, raspberry ricotta, and almond ricotta cookies that were loved. (I don't eat any of my cookies.) I also made some chocolate chipotle that people loved. I tried making peanut butter twice to no avail, as well tried to make cherry, and sugar cookies. Womp-Womp.

"Do not go where the path may lead, go instead where there is no path and leave a trail."
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DUTCH_PEARL's Photo DUTCH_PEARL SparkPoints: (71,256)
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4/11/10 1:47 P

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I have learned if you want a moist cookie to add applesause to the recipe it makes them more moist


May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


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LACHSTASIA's Photo LACHSTASIA Posts: 2,635
4/6/10 1:47 P

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Thanks. I will add more peanut butter and see if that helps.

"Do not go where the path may lead, go instead where there is no path and leave a trail."
Ralph Waldo Emerson

Please join my 100 Plus Pounds Gone Team:

http://www.sparkpeople.com/myspark/gro
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lbofflesh.wordpress.com/


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SARAHW5484's Photo SARAHW5484 Posts: 450
4/6/10 1:40 P

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you can use butter or just peanut butter--yes it is a fat, but it's about the ratio of fat to other ingredients that determines the texture of the cookie. cookies with shortening generally have more of a chewy consistency and don't spread as much. butter makes cookies spread and be more crisp and brown. too much flour/not enough "wet" ingredients will make cookies dry

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LACHSTASIA's Photo LACHSTASIA Posts: 2,635
4/6/10 1:33 P

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Thanks for replying but isn't peanut butter already a "fat." If the only way to achieve a moist PB cookie is to use lard, I will not make one. I am weird, I know.

"Do not go where the path may lead, go instead where there is no path and leave a trail."
Ralph Waldo Emerson

Please join my 100 Plus Pounds Gone Team:

http://www.sparkpeople.com/myspark/gro
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lbofflesh.wordpress.com/


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SARAHW5484's Photo SARAHW5484 Posts: 450
4/6/10 1:29 P

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if your cookies are dry and crumbly you either don't have enough fat in them or are overbaking. i generally prefer using butter over shortening, but this is my favorite peanut butter cookie recipe from my blog:

http://sarahe5484.blogspot.com/2010/03/b
est-peanut-butter-cookies-in-whole.html

baking is all about chemistry...the types of ingredients used and methods by which they are combined is what leads to different results. for example, in cookies you are almost always cream the butter with sugar and eggs and use an electric mixer. brownies will generally have melted butter and don't require a mixer, etc...

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LACHSTASIA's Photo LACHSTASIA Posts: 2,635
4/6/10 10:02 A

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I bake a lot of cookies where I came up with recipe myself. Is there a simple way (add or take away an ingredient) to convert a cookie recipe into a brownie recipe?

Also, I made some PB cookies that people said were delicious but dry and crumbly. How can I make a PB cookie moist? I think that is hard with PB cookies.

"Do not go where the path may lead, go instead where there is no path and leave a trail."
Ralph Waldo Emerson

Please join my 100 Plus Pounds Gone Team:

http://www.sparkpeople.com/myspark/gro
ups_individual.asp?gid=41813


Two more blogs of mine:

unorganizedchef.blogspot.com/

lbofflesh.wordpress.com/


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