Edit History

On 12/29/2024 at 9:20 PM, Yoda said:

@AlaMoi thank you for replying and your suggestion!

 

You think there was too little flour? I could baarely combine the flour into the shugar/butter mix so that it wasn't crumbling away as it was. I had a felling there was too much flour already O.O

 

Btw, I tried a new recipe today:

200 g butter,

100 g powdered sugar

1 egg (whole)

30 g almond flour

270 g AP flour

 

While the dough wasn't at all crumbly like the one yesyerday, it was soo dificult to make the cutouts as the dough kept sticking to the stamps.

In the end I coated the stamps in flour prior to cutting/stamping, and it was a lot better, although still finicky.

 

The cookies from this recipe held their shape much better - maybe it was the egg?

 

The taste wasn't as good imo, but then again, I had some trouble getting them to bake at the riggt temperature...Idk whether it is my oven or just me, but they always come out some burnt, some pale.. And I had the fan on in the oven this time

 

Does anyone have a full proof recipe that I could try and then compare my results with them?

I wanted to edit my last post to include pictures of the finished cookies, if anyone ever wants to try the recipe I included in the post. (I couldn't edit the post, so I'm posting a few pics here now)

They hold shape lovely, but the dough was a nightmare to work with - kept getting stuck to cutters and stamps (flouring cutters/stamps helped enormously, but still not full proof for all of them

also wanted to add - the taste was good also. I passed judgement on still hot cookies when I first posted, but shouldn't have The taste is nice and not overly sweet like the first recipe I posted

*flouring stamps and cutters is a must!*

On 12/29/2024 at 9:20 PM, Yoda said:

@AlaMoi thank you for replying and your suggestion!

 

You think there was too little flour? I could baarely combine the flour into the shugar/butter mix so that it wasn't crumbling away as it was. I had a felling there was too much flour already O.O

 

Btw, I tried a new recipe today:

200 g butter,

100 g powdered sugar

1 egg (whole)

30 g almond flour

270 g AP flour

 

While the dough wasn't at all crumbly like the one yesyerday, it was soo dificult to make the cutouts as the dough kept sticking to the stamps.

In the end I coated the stamps in flour prior to cutting/stamping, and it was a lot better, although still finicky.

 

The cookies from this recipe held their shape much better - maybe it was the egg?

 

The taste wasn't as good imo, but then again, I had some trouble getting them to bake at the riggt temperature...Idk whether it is my oven or just me, but they always come out some burnt, some pale.. And I had the fan on in the oven this time

 

Does anyone have a full proof recipe that I could try and then compare my results with them?

I wanted to edit my last post to include pictures of the finished cookies, if anyone ever wants to try the recipe I included in the post. (I couldn't edit the post, so I'm posting a few pics here now)

They hold shape lovely, but the dough was a nightmare to work with - kept getting stuck to cutters and stamps (flouring cutters/stamps helped enormously, but still not full proof for all of them

also wanted to add - the taste was good also. I passed judgement on still hot cookies when I first posted, but shouldn't have The taste is nice and not overly sweet like the first recipe I posted

*flouring stamps and cutters is a must!*

On 12/29/2024 at 9:20 PM, Yoda said:

@AlaMoi thank you for replying and your suggestion!

 

You think there was too little flour? I could baarely combine the flour into the shugar/butter mix so that it wasn't crumbling away as it was. I had a felling there was too much flour already O.O

 

Btw, I tried a new recipe today:

200 g butter,

100 g powdered sugar

1 egg (whole)

30 g almond flour

270 g AP flour

 

While the dough wasn't at all crumbly like the one yesyerday, it was soo dificult to make the cutouts as the dough kept sticking to the stamps.

In the end I coated the stamps in flour prior to cutting/stamping, and it was a lot better, although still finicky.

 

The cookies from this recipe held their shape much better - maybe it was the egg?

 

The taste wasn't as good imo, but then again, I had some trouble getting them to bake at the riggt temperature...Idk whether it is my oven or just me, but they always come out some burnt, some pale.. And I had the fan on in the oven this time

 

Does anyone have a full proof recipe that I could try and then compare my results with them?

I wanted to edit my last post to include pictures of the finished cookies, if anyone ever wants to try the recipe I included in the post. (I couldn't edit the post, so I'm posting a few pics here now)

They hold shape lovely, but the dough was a nightmare to work with - kept getting stuck to cutters and stamps (flouring cutters/stamps helped enormously, but still not full proof for all of them

also wanted to add - the taste was good also. I passed judgement on still hot cookies when I first posted, but shouldn't have The taste is nice and not overly sweet like the first recipe I posted

*flouri g stamps and cutters is a must!*