Reverse Mixing of Butter & Flour for Cookies
Creaming butter/sugar is a common method we've been taught in baking. You cannot use my method and turn your mixer on full blast. I use the paddle (not the whip) when mixing the butter & flour and I have a see-through plastic cover on my mixer bowl.
You now have, butter/sugar whipped til light & fluffy and then eggs are added and then the dry ingredients incorporated gradually. It works...but not in all cases, especially rolled butter cookies, and Molasses and Gingersnap cookies.
When a recipe has no leavener and no liquid the dough is somewhat dry, and then the flour does not incorporate well when added at the end of the mixing process.
What happens is the dough is unevenly mixed with streaks of butter, which then become sticky when handled. Remember butter is about 18% water and when its temperature reaches 212 Fahrenheit the water turns to steam andthus produces bubbles in the cookie. Using my method (learned after years of trying (this n that) the dough is more uniform; there are no streaks of butter in the dough and it does not stick when rolled. Because the steam didn't form and create bubbles,the cookies are uniform and have flat tops.
Thankfully, Roadie shares a bitmore of her cooking wisdom.
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