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Reply to "cookie baking question"
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[quote=Anonymous]There’s a physics/chemistry reason you cream sugar with butter. I think the butter fat molecules coat the sugar crystal so that the sugar cooks more slowly and doesn’t carmalize or something like that. I would cream the butter by itself then add all the die mix and whip it into the butter. (Don’t beat it too long or the gluten will break down.). It won’t be the perfect instance of cookies but it will probably still taste fine. I once totally forgot to put sugar in muffins so I just put it on top at the end. They could have been better but they were still edible. [/quote]
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