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Old 09-04-2006, 10:18 AM   #11
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C&H is not raw cane sugar to my knowledge but it is "pure cane sugar", as opposed, I assume to beet sugar.
Sephora, if you don't like Dixie (and I really don't see it "pushed" very much around here ) try the supermarket brand. Chances are it is probably the same as WalMart--there are only so many sugar producers in this country.
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Old 09-04-2006, 10:26 AM   #12
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I would think your problem is something other than sugar. I've used different types of sugar - some brands are milled finer than others. Also my dd lived in Ca for several years and she didn't have problems with sugar there, nor here. I would be very careful about accurate measurements in cookies, they aren't quite as forgiving as cake, etc. Also the type of shortening, butter, margarine, can make a big difference in the way cookies turn out.
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Old 09-04-2006, 10:55 AM   #13
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Exactly. and humidity or lack thereof, kitchen heat, overmixing, oven calibration, etc. have a lot to do with outcome.
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Old 09-04-2006, 03:04 PM   #14
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Quote:
Originally Posted by licia
I would think your problem is something other than sugar. I've used different types of sugar - some brands are milled finer than others. Also my dd lived in Ca for several years and she didn't have problems with sugar there, nor here. I would be very careful about accurate measurements in cookies, they aren't quite as forgiving as cake, etc. Also the type of shortening, butter, margarine, can make a big difference in the way cookies turn out.
I'm 42 and have been making these particular cookies since I was 12. Yep, 30 years. From all entities I can find (here, another board, my SIL), the sugar is the factor. Last year I actually paid for someone to ship me out C&H (which cannot be found in my particular area of North Carolina) and I did a great batch. I think Andy and Michael really hit the nail on the head with the granual size having a great ability to change the recipe. jkath has offered to help get me my precious C&H. I truly appreciate that and I will be PMing her with "the list" ~ thanks in advance. I appreciate knowing the granual size and the flour can all be factors. It helps to know and adjust. Thanks all.
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Old 09-04-2006, 06:16 PM   #15
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Isn't there a sugar called "beverage sugar"? It's a lot finer than regular Dixie Crystals. I'm in North Carolina but alas, I don't bake.............and this is another reason I will have to add to my list of why I dont!
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