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Old 12-19-2008, 03:41 PM   #1
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ISO Cookie HELP!!!!

I consider myself a pretty good baker, having started making cookies when I was about 6 with my Mom. I know that shortbread doughs have a lower ratio of liquid (actually butter only) to dry ingredients, but my dough is just powder. I should be able to figure it out but I am stumped. Though the cornstarch seems pretty high with 2 cups of flour.

Brown Sugar Buttons
1 cup butter, softened
1 cup brown sugar
1 tsp vanilla
2 cups AP Flour
1/2 cup Cornstarch

Beat butter brown sugar and vanilla until light and fluffy. Add Flour and cornstarch. Mix until dough forms.

Well, my dough isn't forming! Any ideas how I can fix it without destroying the texture?

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Old 12-19-2008, 03:57 PM   #2
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I really don't want to waste another batch of cookie dough with butter at $4.00 a pound here ($6 if you want unsalted). I would appreciate any ideas. I have tried working it with warm hands and it is not helping at all.
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Old 12-19-2008, 04:42 PM   #3
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How about one or two eggs.
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Old 12-19-2008, 04:44 PM   #4
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yeap, eggs and more vanilla.
( and this is from me the baking pro!)
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Old 12-19-2008, 04:53 PM   #5
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Is this a recipe you have used before? If not it could be the recipe. I have never heard of cornstarch in cookie dough before.
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Old 12-19-2008, 05:02 PM   #6
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yes, it is a new recipe (all of mine are this year except those in my head because my cookbooks are all in storage). But I know this TYPE of cookie and yes cornstarch can be used in shortbread style cookies (which don't usually use eggs) so I didn't question the use of one and lack of the other.
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Old 12-19-2008, 05:04 PM   #7
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Here is the link to the recipe, though I got it from a little recipe book in a magazine.
Brown Sugar Buttons.
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Old 12-19-2008, 05:15 PM   #8
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I added some more vanilla and a bit of softened butter and it seemed to have worked. I am off to bake them and will report back. Thanks everyone, I should have just thought of this but sometimes you just need to talk it out with friends!
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Old 12-19-2008, 05:29 PM   #9
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The flour you are using may be a higher protein flour than the brand recommended in the recipe. You might try reducing the flour by 1/4 to 1/3 of a cup.
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Old 12-19-2008, 05:50 PM   #10
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Thanks, Andy, that makes total sense. I have been using Robin Hood flour, the one that actually put out the recipes, but as you mention this I just realized that Costo went out of the 20 lb bags of this and so I ended up with Five Roses Flour. Could definitely have something to do with it. Since I couldn't reduce the flour with the dough I made, I just added more butter and it came out to the consistency I could work with and know to be right.
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