The butter was frozen, so I needed to thaw it out. Cookies generally need thawed butter to assimilate into that baked goodness that pads our thighs and clogs our arteries. Me, being the very intelligent "She Who" that I think I am, I decided to thaw the butter on the radiator. Also, being the very ADD "She Who" that I am, I took a break to go upstairs to blog and catch up on current events on the Internet.
Imagine my surprise when I finally disconnected myself from the computer, several hours later to go downstairs to find......
Butter. Ready for Lobster dipping, maybe, but not for cookies. Melted thoroughly. The wrappers were empty. Not having more butter to thaw, I measured it out.
And refroze it outside.
The cookies took forever...... I am still figuring out the oven. 9 minutes, 11 minutes, they just aren't quite what I am used to making. They were flat.
Maybe I should just make fudge.
3 comments:
Oh my! You may have broken down the butter's chemical make up when you re-froze it. Or it's the ovens in Germany.
I say buy cookies, make fudge. Mmmmm...fudge.
Kim,
It may be the break down of the butter and also the oven. They are mostly convection ovens over here and it take a little getting used to, to cook. Usually they cook quicker but... for instance the Thanksgiving turkey breast took an extra two hours to cook to the proper temp. It was awesome but late. I was starving. Definately worht the wait.
Spousal Unit likes the cookies but they are not up to my standard. Email me off-line for the bestest, easiest fudge ever.
We have had the worst time getting pecan pies and any kind of coffee cake to bake right.
That butter thing is something I would do...especially paired with a blog entry about being Suzy Homemaker. lol
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