Someone commented on my previous cookie post about how to make fluffy cookies - and she's totally right - I discovered that you need a recipe that uses shortening instead of butter. The butter spreads too much, apparently. (Thanks to Alton Brown's article about the science of cookies!) However, the new trans-fat free shortening can leave an "off" after-taste, so I used butter-flavor Crisco sticks. I found a recipe that used 1/2 shortening, 1/2 butter, and some sour cream, and the cookies were just fabulous - nice and sweet and fluffy! (And, believe me, I am NOT a good cookie baker, so I was thrilled that they turned out! :D)
It's weird, too, because I usually don't care for shortening in stuff, but this recipe was SO GOOD. Not healthy *at all*, but good.
I have one more recipe that I'm going to try, but I the one I made the other day was definitely a keeper. I'll upload some pictures of my next batch.
I have one more recipe that I'm going to try, but I the one I made the other day was definitely a keeper. I'll upload some pictures of my next batch.
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