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Old 06-30-2006, 09:16 AM   #11
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Shaheen's Avatar
Join Date: Apr 2006
Location: Bombay, India
Posts: 338
Agree with Andy, I usually use half white and half brown sugar.

The Purple Foodie
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Old 07-01-2006, 12:50 AM   #12
fawn's Avatar
Join Date: May 2006
Posts: 70
i'm sorry for jumping in, i have a question regarding the cookies i just baked last sunday. the day they were baked they were crispy but comes the next day, they turned soft. I stored them in airtight container once they're cooled, but how come they still turned soft the next day?

I baked them around 15-20min:
I halved the recipe
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
2 cups sugar
2 large eggs
1 tablespoon vanilla

Halved it
1 3/4c, 2 T all purpose flour
1/2t powder
1/4 t salt
4 oz butter
3/4 c sugar (should be 1 c)
1 egg
1 t van (should be 1 1/2t)

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