Rose levy beranbaum's molasses sugar butter cookies
Cookies
Rose Levy Beranbaum received a recipe that made a molasses cookie with an ideal chewy-crisp texture—but because it called for shortening, it lacked the rich, full oomph of butter. Simply swapping butter for shortening isn’t always as straightforward as it seems: While shortening is all fat, American-style butter typically has 15% water. With extra moisture, the chew fades, the handsome cracks disappear. Rose simply bubbled the extra water away on the stovetop, as you do when you’re clarifying butter. Then, while she was at it, she kept going to brown the milk solids and make brown butter, because there are very few instances where this isn’t an improvement. Adapted slightly from <a href="https://www.amazon.com/gp/product/0544816226/?tag=food52-20"><strong>Rose's Baking Basics</strong></a> (Houghton Mifflin Harcourt, 2018).
Share:
0
23
0
Comments