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Old 12-20-2006, 08:17 AM   #1
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Help! I goofed and need your help!

Today mom and I are making our annual "itialian" cookies. To speed the process, I wanted to get as many ingredients ready as possible. Last night I measured all the dry ingredients as the recipe states "combine all dry ingredients". 8 cups of flour, 4 T. baking powder and 1 c. sugar.......Until I read the sugar is supposed to be creamed with butter and eggs separately. Please tell me it will be okay to keep the sugar with the flour - I hate to waste all these ingredients. Haste makes waste!

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Old 12-20-2006, 08:21 AM   #2
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Being a hasty person myself, I always try to defy that darn saying "haste makes waste". Though I am not a baking specialist so I can't say for sure, but if I were you, I would go ahead and try a small batch anyway and see how it goes... from my own experience, more often than not they come out fine all the same... Good luck!!
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Old 12-20-2006, 09:14 AM   #3
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I think Urmaniac has a good idea. Maybe do 1/4 of a batch. I am doubtful however, since I think cookies require a certain regime to come out right. Hope for the best.
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Old 12-20-2006, 09:16 AM   #4
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I really don't think it will make that much difference - that may be the preferred way, but if you follow the rest of the recipe verbatim, I'd think they will come out great - Best wishes for the best you've ever made!
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Old 12-20-2006, 09:51 AM   #5
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I think I am gonna wing it - this is a very old recipe and at the bottom I see something that says add all ingredients to a bowl at once. I will let you know what happens.
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Old 12-20-2006, 09:55 AM   #6
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Cookies are pretty forgiving recipes, so for heaven's sake, don't throw your ingredients out!

Since I don't know, however, exactly what the function of first creaming the butter and sugar is, I just checked in my handy-dandy baking science book (How Baking Works by Paula Figoni .. a book I talk so much about I'm sure you all think I'm getting a commission). Here's what she said about the function of creaming:

Quote:
"Fats assist in leavening in three main ways. The traditional way is in the creaming of plastic* fats, where tiny air cells are incorporated into the fat. Cookies and cakes made by the creaming method rely on plastic fats for the bulk of their volume and fine crumb. This is true even when baking powder is used."
* plastic fats evidently just refer to the texture, i.e., soft and malleable -- butter in this case

So I'll betcha it will just be a texture issue largely, maybe a little bit a volume issue. Can you deal with slightly more coarse and maybe slightly flatter cookies??
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Old 12-20-2006, 10:11 AM   #7
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Might I suggest....A couple of "Irish Creams" (kicked up and on the rocks)

Then...Go for it!!
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Old 12-20-2006, 11:28 AM   #8
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Unfortunately, creaming is relatively important, as, like Ayrton said, it's usually the main way of leavening when it is called for. That obviously affects texture, but omitting that step can also make the cookies taste a bit flat.

But (again like Ayrton said) cookies are forgiving and I'd goahead and make them and see what happens. You might not even notice a difference.

Good Luck!!
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Old 12-20-2006, 11:28 AM   #9
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IMO beating all the ingredients together is okay provided you add a little more baking powder to help it rise.
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Old 12-20-2006, 02:46 PM   #10
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Michelmarie, Let us know outcome. And the recipe please. You have the flour,baking powder, sugar. Eggs? Butter? Like traditional recipe. Will be looking for outcome and recipe.
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