Of course, this IS Florida and so the 'crispness" may disappear within minutes, but for right now, I'm very happy with these basic sugar cookies...thin and crispy and golden around the edges.
(happy sigh of contentment)
1 C unsalted butter (8 oz)
2 C confectioner's sugar (8 oz)
2 TBL light corn syrup
1 tsp vanilla paste
1/2 tsp salt
1 egg
2 TBL water
1 tsp Baker's Ammonia (Ammonium Carbonate)
3.5 C (15 oz) flour
Cream butter, sugar and syrup. Add flavoring and salt. Dissolve BA in egg beaten with the water. Add to butter mix. Add flour.
Chill 1 hour.
Roll on floured surface to 1/8" thick (or thinner if you want). Bake on ungreased pan at 350 for 8-12 minutes (I used 10 minutes).
I sprinkled on some turbinado sugar for appearance, but don't really think it needs any more sweetness. In fact, I might reduce the sweetness a schotch next time. And maybe add some spice mix.
Crispy right out of the oven! What a concept.
Reminds me of those Norwegian/Swedish/Finnish/tall leggy blond country's cookies sold in a tub at World Market during Christmas.
(Bonus perk: I read not to test the raw dough because of the ammonia, so this may well be the will-power duct tape I need to keep from snitching samples.)
((...and since it's sitting RIGHT HERE, I looked up Ammonium Carbonate AND Baker's Ammonia in the "The Gourmet Cookbook." Nada.))
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/2014%20Marilyn/001-2.jpg
(happy sigh of contentment)
1 C unsalted butter (8 oz)
2 C confectioner's sugar (8 oz)
2 TBL light corn syrup
1 tsp vanilla paste
1/2 tsp salt
1 egg
2 TBL water
1 tsp Baker's Ammonia (Ammonium Carbonate)
3.5 C (15 oz) flour
Cream butter, sugar and syrup. Add flavoring and salt. Dissolve BA in egg beaten with the water. Add to butter mix. Add flour.
Chill 1 hour.
Roll on floured surface to 1/8" thick (or thinner if you want). Bake on ungreased pan at 350 for 8-12 minutes (I used 10 minutes).
I sprinkled on some turbinado sugar for appearance, but don't really think it needs any more sweetness. In fact, I might reduce the sweetness a schotch next time. And maybe add some spice mix.
Crispy right out of the oven! What a concept.
Reminds me of those Norwegian/Swedish/Finnish/tall leggy blond country's cookies sold in a tub at World Market during Christmas.
(Bonus perk: I read not to test the raw dough because of the ammonia, so this may well be the will-power duct tape I need to keep from snitching samples.)
((...and since it's sitting RIGHT HERE, I looked up Ammonium Carbonate AND Baker's Ammonia in the "The Gourmet Cookbook." Nada.))
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/2014%20Marilyn/001-2.jpg
