These cookies came out very yummy. I had a few problems to overcome as I made them. Firstly, the recipe is for the Wilton spritz cookie. I leave out the almond extract. The recipe is in volume measures and I usually add extra flour to this mix to make the dough stiffer and easier to press. However, I have not narrowed down exactly how many ounces of flour to add to each batch. I have a written in note to add about 1/4 c flour, but being a volume measure, that's not exactly the most accurate thing.
I needed to run an errand before baking the cookies, so I placed the dough in the fridge for half a day. This makes the dough very stiff, and I tried to make up for the lack of stiffness by piping it a little cool. However, this did not work and the dough just got stuck in the tube and was too sticky anyway.
I used red and green food coloring for the cookies. This again was a mistake, as I should have realized the common perils of using red food coloring. The food coloring (even though I was using gel colors) added too much liquid to the dough and so the red cookies stuck to the baking sheets. I was thinking this as I was adding insane amounts of red gel, and I should have added more flour immediately. But I think I was having so much fun getting the perfect Christmas red, it was like an addiction and I just couldn't stop. Amazingly, the cookies still tasted very good, although they did not rise much and turned out flatter than their white and green counterparts.
I was able to salvage some of the ornaments. And I was very happy with the red color.
The final result!
I'm all set now for round 2 cookies, which I'll bake after the New Year.
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