Baking adventure, part II

After going into lab today, R and I took the Line 11 bus back to her place for some more cookie baking around 5:00 pm. Around 8:00 pm, after we had been baking for several hours, the UPS delivery person left a box filled with our empty food-grade cookie tins.


Monday, Cookie tins for advisors as a winter gift

Our quick fudge recipe using sweetened condensed milk had set, so we were able to unmold the fudge brick and cut it into cubes to stick in our advisors' cookie tins. We layered some of our less salty cookies from Saturday's baking as well. Also, we redid our boysenberry cookies with less butter, but they turned out too doughy/floury due to us cutting the butter amount in half.


Sugar cookie dough, cookie tins partially filled with cookies and fudge, along with a filthy floor

I started mixing together ingredients as per R's mother's sugar cookie recipe, but since we had stupidly tried to cut the fat amount in half, the dough wouldn't come together properly. So, I added milk and eggs to compensate, but then the batter became too soft. Thus I was forced to add more flour and sugar. You can imagine the outcome. Basically, the whole experience taught us not to improvise on the tried-and-true so haphazardly.


Closeup of our winter treats

Eventually we were able to mix together a reasonable sugar cookie dough, and after refrigeration the dough stiffened up somewhat. Since there was no rolling pin in the house, R had the brilliant idea of using a roommate's beer glass to roll out the dough between two sheets of wax paper, and use the beer glass' lip to cut out circles. This actually worked okay, since the dough was so soft that we really didn't need to roll it out but just smoosh it down.