problems |
dry cookie dough |
solution |
measure accurately. you don't want too much flour or too little liquid or shortening. |
use room temperature shortening, not chilled or melted. |
use large eggs, the size used for testing most recipes. |
don't use small eggs. |
mix the cookie dough thoroughly. be careful not to undermix. |
help! if your dough is too dry, add 1 or 2 tablespoons cream or milk. |
problem |
dough too soft to shape or roll |
solution |
measure accurately. you don't want too little flour or too much liquid or shortening |
use shortening at room temperature, but not melted and do not substitute oil. |
use large eggs, not extra large |
if it's a refrigerator dough, be sure it is firm enough to handle, then work with small amounts, leaving the rest in the refrigerator |
help! if your dough is too soft, mix in 1 or 2 tablespoons flour. |
