I’m not really sure about this. I don’t know if it was because I rolled them small and resulted in cookies that weren’t as moist as I wanted, or was it the thick coating of icing sugar, or, I don’t know. It wasn’t right.
Mum (who is cocoa butter intolerant) went ahead and ate 2 and told me not to set such high standards for myself.
But, do I really? I don’t have an answer for that, to be honest…and I’m guessing it all depends on what. I’m especially critical of myself when I know I’m capable of faring better. When it comes to something as diabolical as number-crunching, however…
Ha. I’d be really pleased to score a pass– if I do make it alive to pass.
Liz always emphasised the importance of finding the right balance in life. Here-y a good girlie I’ll be. In the photo above, I’d precariously balanced the cookie dough on the baking tray that was balanced on my recipe that was balanced on the rice cooker. Do not try this at home.
Anyhow, I’m not gonna condemn these contrasting crinkles, yet. I’ll keep them on my list, though I think I will tweak the recipe in time to come. Perhaps I’ll shorten the baking time, perhaps I won’t do a double-coat on the icing. (I read if you don’t do a double-coat, the icing sugar would melt/fats from the butter would rise to the surface and look ugly).
Regardless, these pretty little buggers do photograph well–not for long, though. Despite the extra step to double-coat, the fat started to surface and taint the lovely white icing even as I was only halfway done taking photos.
Oh well, at least I have the humidity to blame on. Humidity’s a bitch when it comes to me wanting to snow my food. Damn it to hell.
Ok maybe not, I still need it for better skin. Guess you can’t win all the time.
Won’t fail all the time, either. I’m gonna do something with it, stay tuned.