Well I followed your advice about spooning the flour and they were much improved meaning the dough stuck together nice and did not crumble. The consistency seemed right and I thought I had a winner but when I baked them they still did not fall properly and the centers of the cookies seemed to not be cooked. I have a thermometer in my oven so I know the temp was right. The only other thing I noticed was when I mixed the dry with the wet it was very thick and hard to stir. Maybe I didn't get this mixed enough? Am I supposed to use a mixer for any part of the process? I didn't measure the liquid in glass cups because they called for tablespoons. I used plastic tablespoons. Could that really make the difference? I really want to get these right again because I know how good they can be. Also I am using the metal mixing bowls now and a wooden spoon, is that ok? If nothing else I guess I will just try less flour next time. I'm starting to feel like an idiot here for screwing this up so many times.
Quote: Yes, it is 1.25 C flour EACH for a total of 2.5 cups. Do make sure you are measuring it correctly. Flour should be measured by lightly spooning it into the measuring cup until it overflows, and then leveling it off with a knife. If you just dip the cup into the flour bin then chances are you're getting a lot more flour than you intended. Liquid ingredients should be measured in glass measuring cups.
And don't forget the common-sense rule ... if it's too dry, then put in less of the main dry ingredient (flour in this case), and if it's too wet then put in less of the main liquid ingredient. You can always add more later but you can't take it out.
I have made these a million times and they always turn out yummy. The only modification I usually make is that I use all white flour. I am not sophisticated enough for the whole-wheat pastry flour.
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Re: Frustrated
