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Old 12-15-2007, 08:24 PM   #11
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convert recipes for sugarless

i have developed many recipes for sugarless dishs. mostly desserts. ie an oreo cheese cake, using the sugarless oreos.

can't eat to many with the sweetner they use in cookies. you will be visiting the bathroom more than you like.

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Old 12-18-2007, 10:03 AM   #12
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I just watched Good Eats last night, and Alton Brown was making sugar cookies.

And yes, he DID put the dough in the fridge to set it up and make it semi-hard. He said that it not only makes the dough easier to work with, but if you roll it in plastic wrap beforehand, you can slice the dough to get perfectly-shaped same-size cookies.
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Old 12-18-2007, 01:39 PM   #13
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I can't recommend chilling sugar cookie dough enough. When I'm cutting shapes I'll chill it overnight and then roll it between sheets of parchment paper before cutting. When I'm just making round cookies, I've found that my best friend for any round cookie is a small ice cream scoop. Just scoop, click the handle and a perfectly sized and shaped ball plops onto the pan.
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Old 12-18-2007, 03:49 PM   #14
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I never thought about that. I DO have a small ice cream scoop that might work the next time I make them.

And yes, how sad it was for me to have not thought about chilling the dough first! I ended up with giant out-of-shape cookies instead.
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Old 12-21-2007, 01:00 AM   #15
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I cannot stand the taste of splenda personally, but it is a good substitute for some people.
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Old 12-21-2007, 05:09 AM   #16
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Which is why I won't bake with it. I'm too afraid that anything baked with it might taste like medicine! And I take more than enough medicine as it is.
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