As I began some baking today, I was successful in making the wife’s Snowballs for starters.
Unfortunately, the ginger snaps were pretty much a complete failure. My first guess is that there was not enough flour, as
a. they flattened on the baking sheet even before going into the oven
b. they flattened out even more upon baking, and did not get done
c. they stuck to the baking sheet so badly that I destroyed many of them during removal
They were so sticky that I had to rinse off my hands after rolling 4 cookies…unheard of.
So, what could it be? I asked myself…thinking about what I had done differently; then, the light came on…
not enough flour..
Whilst baking the wife’s snowballs, they are difficult in that the ingredients consist of only softened butter, flour, vanilla, salt, chopped nuts…if there is too much flour in this recipe, it is extremely difficult to mix and blend…so, I sifted the flour before measuring it, knowing that 1 Cup of sifted flour contains less flour than 1 C of flour just scooped from the flour container…
Enter X’s R&D department…
A digital postal scale is needed, and I just happened to have one.
I used the “tare” setting as I used a paper plate to hold said flour, still leaving the scale at zero before weighing.
OK, first, 1 C of flour scooped from the container, and leveled with a butter knife…this weighs 5.6 ounces…
OK now pour that into the sifter, and sift it into the same 1 C measure, and level with butter knife…4.2 ounces..
Yes, it’s true…1.4 ounces less flour when sifted…times 4 Cups in this recipe is 5.6 ounces less than it should have been…which is 1 C?
No wonder the cookies flattened and were so danged sticky..
Sticking to the baking sheets was my own arrogance, as I normally use non stick cookie sheets…they too can be problematic by burning the bottoms of the cookies…sometimes.
The main point is the amount of flour difference between sifted and non sifted.
Henceforth, I will not sift the flour before measuring; instead, sift it after measuring if I must.
Lesson learned: don’t change your technique, if what you already do works…