I had the pleasure of taking a bunch of 9 year olds from Charlotte to Winston-Salem for a field trip to Old Salem. I think my mind has blocked the majority of the trip for mental sanity. I do remember that the souviner shop was expensive and kids were brats. No nut on their cookies. Sugar, lemon, ginger, etc but no nuts. Guess the old colonials didn’t like them.
Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French phrase which means “putting in place”, as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift. The practice is also effective in home kitchens.
Hmmmm. That didn’t come out right. I have something the consistency of brown sugar rather than dough. No amount of beating or turning with spatula will turn this into batter. What did I do wrong? I’ve never had batter not become batter like this. It seems too dry.
Anyone have suggestions to save it? Or should I trash and start over?
That’s what I thought too. It looks like mine did… Try spreading it thin, then use the roller to pack it down. Don’t start it in a big pile, I think that was my error
I took some in my fingers and packed it together, but then when I tried to flatten it it just fell apart again into loose power. Will the dough hold together better after frozen? I’m hoping so because this seems like a pain to work with.
Was the butter at room temp? Looks like it balled up.
The missus has looked at other similar recipes. Some say melt the butter. Others add oil. Others use shortening. Most are brown not white sugar. Maybe drizzle in some oil or melted butter.
I’d hesitate throwing it out. I don’t like to waste food.
My butter was pretty soft. It was removed from fridge about 9am, sat at room temperature until 6pm. Room temperature was 70F. I pressed the mixer beaters through it easily in the bowl. The last cookies I made had much softer butter though because the room temperature was higher, over 80. Maybe the butter and sugar just didn’t combine well enough.