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COOKIES: THE PUFFY
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cup butter−flavored shortening
/4 cup sugar
cup brown sugar
1/4 cups cake flour
teaspoon kosher salt
1/2 teaspoons baking powder
eggs
1/2 teaspoons vanilla extract
cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the
mixer’s work bowl, and cream until light and fluffy. In the meantime, sift together the cake
flour, salt, and baking powder and set aside.
Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until
thoroughly incorporated.
With the mixer set to low, slowly add the dry ingredients to the shortening and combine
well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment−lined baking
sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the
cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an
airtight−container.
Yield: 2 1/2 dozen cookies
COOKIES: THE PUFFY
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