Either they are burnt on the bottom, raw on the inside (which isn't so bad actually), they are too hard (which I can't stand) or they are misshapen which is my most common blunder. Then there was the time I used a recipe from some website that had me add 1/4 cup of baking soda....and the worst part? Brad "said" he liked them.
This afternoon I attempted this recipe. Super easy right? Well, it was easy to put together, but the rolling of the dough part? I just don't get it.
The dough is mostly butter, so it's super melty and you have to work fast or it's literally melting onto your countertop. And yes, I put the dough in the fridge and I used flour on the counter blah blah blah....Near the end when I tried to lift the last heart-shaped cookie up - the dough was so stuck and melted to the countertop that I ended up just scraping it off with a spoon - straight into my mouth.
Do you think it has something to do with the fact that instead of a rolling pin, I'm using a bottle of rum with cling wrap on the outside?
Remember that fabric I bought at Fabricland the other day? Well, I washed it and it smells like fish. Not only does it smell like fish, but it made my dryer and everything in it smell like fish including my new favourite purple shirt. God damn FabricLand.
I'm going back to bed.
4 comments:
Haha oh god. Okay you are doing some hilarious things these days during your "Jabba time". I love the scooping of the cookie into the mouth.
I am supposed to do some baking with my mom this weekend - eek!
Haha.. I completely agree. This is great to read about domesticity the Jabba way.
The only thing I'm doing this weekend is studying. Pooh.
That recipe doesn't have enough flour for the amount of butter in the recipe. If you increase the amount to 2 cups, they should come out much better. Also, that baking temp seems rather low. I actually don't bake much (other than bread, though my mother does quite a bit), but I believe a shortbread is done at 325-350 for 10 minutes or something like that. These two things would explain why the dough was melting on your counter, why the cookies stuck to the counter, and why they came out so thin and dry-looking.
Of course, it is perfectly acceptable to use a bottle of rum as a rolling pin, more so if you drink the rum as you bake. :)
That's the thing about food blogs (and recipes on the web, in general). Most of them (particularly those that involve baking) require some kind of tweaking for them to come out right. I've been making my own (sandwich) bread since the summer, and I'm still tweaking the recipe.
I once had a shirt that I liked until the first time I washed it...after which it smelled like fish. What is up with that?
Ha--I can relate!
Funny story, but yes, sounds like the recipe needed more flour.
I am convinced that not all of us were meant to be bakers. In the future I will be embracing diversity and letting someone else provide dessert.
Thanks!
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