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Bread & Pastries/sugar cookie cutouts

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Expert: Elyse Grau - 12/8/2009


Question
The other night I made sugar cookie cutouts and they ended up expanding and turning into unrecognizable blobs that were hollow on the inside.  How does one make a sugar cookie cutout that keeps it shape when baked?

Answer
Amber:
What kind of shortening did you use? If you did not use butte, that could be the reason your cookies spread too much. The dough might also have been too warm. If neither of these things are true, then your recipe probably does not have enough flour for the amount of butter, so either cut down on one or add more of the other.

Elyse

Bread & Pastries

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Elyse Grau

Expertise

I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.

Experience

I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.

Publications
Hobby Farms Home Gardening How-to BackHome Creswell Chronicle

Education/Credentials
none that apply

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