nukeswife Posted December 22, 2011 Share Posted December 22, 2011 Well my spritz cookies look like blobs, they just flattened out. They didn't keep the design at all. At least they taste ok. Quote Link to comment Share on other sites More sharing options...
thescrappyhomeschooler Posted December 22, 2011 Share Posted December 22, 2011 Was the butter too melted? Sorry that happened! Quote Link to comment Share on other sites More sharing options...
ErinE Posted December 22, 2011 Share Posted December 22, 2011 It sounds like the dough was too warm. Maybe next time chill them a bit before putting in the oven? Quote Link to comment Share on other sites More sharing options...
nukeswife Posted December 22, 2011 Author Share Posted December 22, 2011 I chilled it for about an hour, but it's like 65 degrees here and the house was warm from the oven being on for baking day. I guess next time I'll try chilling it longer if it's that warm in here. Quote Link to comment Share on other sites More sharing options...
QuirkyKidAcademy Posted December 22, 2011 Share Posted December 22, 2011 At least they taste ok. Then you are 1000% better off than I was with my failed pralines yesterday. (Never made spritz cookies so I can't help. Just wanted to whine about my pralines again. Sorry!) Quote Link to comment Share on other sites More sharing options...
nukeswife Posted December 22, 2011 Author Share Posted December 22, 2011 Then you are 1000% better off than I was with my failed pralines yesterday. (Never made spritz cookies so I can't help. Just wanted to whine about my pralines again. Sorry!) Tammy, I've never made pralines, but I'll be happy to let you join in the whine fest. :cheers2: Quote Link to comment Share on other sites More sharing options...
ErinE Posted December 22, 2011 Share Posted December 22, 2011 I chilled it for about an hour, but it's like 65 degrees here and the house was warm from the oven being on for baking day. I guess next time I'll try chilling it longer if it's that warm in here. It might also be too little flour or the butter has too much water. Did you use a generic butter brand? Those tend to have higher water content. My BIL loves my chocolate chip cookies, but I can't reproduce them where he lives. Even using very specific brands of flour and butter, the cookies don't taste the same. Quote Link to comment Share on other sites More sharing options...
nukeswife Posted December 22, 2011 Author Share Posted December 22, 2011 It might also be too little flour or the butter has too much water. Did you use a generic butter brand? Those tend to have higher water content. My BIL loves my chocolate chip cookies, but I can't reproduce them where he lives. Even using very specific brands of flour and butter, the cookies don't taste the same. Maybe that was it. It was the local store brand butter. They seemed to press out onto the pan ok, but toward the end of pressing they were getting sticky. So maybe it was a little bit of both. I used the Land o Lake recipe Mrs. Mungo posted a while back. All that was in them was butter, sugar, an egg, flour, salt and almond extract. I thought it was odd that there wasn't any baking soda, but I haven't made them in about 10 years so figured I'd just follow the recipe. Quote Link to comment Share on other sites More sharing options...
unsinkable Posted December 23, 2011 Share Posted December 23, 2011 Maybe that was it. It was the local store brand butter. They seemed to press out onto the pan ok, but toward the end of pressing they were getting sticky. So maybe it was a little bit of both. I used the Land o Lake recipe Mrs. Mungo posted a while back. All that was in them was butter, sugar, an egg, flour, salt and almond extract. I thought it was odd that there wasn't any baking soda, but I haven't made them in about 10 years so figured I'd just follow the recipe. They would have been more blob-y w/baking soda. Spritz is supposed to be a denser cookier, like a shortbread, IMO. Quote Link to comment Share on other sites More sharing options...
ErinE Posted December 23, 2011 Share Posted December 23, 2011 Baking soda would only have made the cookies browner since there was no acid to react with. It was probably the brand of butter. I usually use Land O'Lakes for cookies since the percentage of water can affect the outcome. Oh well, enjoy your delicious, blobby cookies! My dh enjoys my baking mistakes because I don't like giving away ones that don't look as I expect. Around Christmas, I tend to have lots of mistakes, especially with a new recipe. Quote Link to comment Share on other sites More sharing options...
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