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| Cookie dough problem | |
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| Tweet Topic Started: Mar 16 2008, 09:15 AM (158 Views) | |
| npl | Mar 16 2008, 09:15 AM Post #1 |
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Bala Buste
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Help! I made 2 batches of cookie dough with Bread flour instead of regular all-purpose. I was planning on making hamentashen. Any chance they will taste OK? The dough was supposed to be for making the hamentashen for our mishloach manot, and for our Purim seuda, and I don't think I'll have another chance before Purim to do this (besides, my MIL was going to come and help out this afternoon). thanks! |
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| hallie_ari_mom | Mar 16 2008, 09:23 AM Post #2 |
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Rebbetzin
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I have no idea, but if someone says no, just grab a spoon and dig in! :) |
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| hindyg | Mar 16 2008, 09:44 AM Post #3 |
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princess
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I have used the high gluten betetr for bread flour in cookies many times with no problem. |
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| conundrum1 | Mar 16 2008, 10:44 AM Post #4 |
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Yummy's Mommy
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All I know is that I forgot to add in baking powder AND probably didn't cook the hamentashens for long enough - but they are still super yummy and received compliments by my ILs :D. |
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| npl | Mar 16 2008, 11:23 AM Post #5 |
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Bala Buste
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thanks everyone! I guess we better just bake them and sample a few! |
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| ScrappingMom | Mar 16 2008, 02:27 PM Post #6 |
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Jewish Housewife
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That's what I was going to suggest. If they taste good, use the whole batch. Barbie, are you still on the raw cookie dough kick? LOL |
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| npl | Mar 16 2008, 03:30 PM Post #7 |
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Bala Buste
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The baked hamentashen taste fine, although they are clearly the work of kids! Not exactly pretty, many falling apart, so we might not be able to use them for mishloach manot, but definitely fine for the seuda, which is just family. thanks everyone! |
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| hallie_ari_mom | Mar 16 2008, 04:23 PM Post #8 |
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Rebbetzin
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not really on a cookie dough kick, but she did mention it, so I had to suggest it. I'm currently on a baked custard/flan/pudding kick. mmmmmmmmmmmmmmmm |
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