Black Walnut Cookies I Made It

Black Walnut cookies

justjakesmom 14 years ago

I made these today and they smell and taste terrific, but one thing I don't understand is why they went so flat! Could it be the milk? My ingredients were all fresh, so I don't understand.... Anyone, Anyone???

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pointsevenout 14 years ago said:

Check the expiration date on the baking powder. Beat the eggs into the shortening sugar mix first before adding anything else. Add the flour mix in thirds punctuated by the milk.

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notyourmomma 14 years ago said:

I think the karo syrup ratio made them spread like a tuile or lace cookie. To make a puffy cookie (from Alton Brown) the batter should be chilled and the ratio of brown sugar to white sugar should be higher...also reduce the egg yolk (fatty part of the egg) and increase the white. Using cake flour will soak up less moisture and the leftover moisture will become steam and the cookie will puff instead of spread.

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justjakesmom 14 years ago said:

That's what I was thinking too Tina, the karo. My bp was fresh P7O and I did mix it that way too. I think the recipe might not need the milk and yeah, maybe another egg. Thanks yall.

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NPMarie 10 years ago said:

Recipe
Black Walnut Cookies

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