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[quote=Anonymous][quote=Anonymous]I think it’s not as easy as following the recipe. Some recipes are bad. And some techniques (like creaming) are not self-evident. The proper temperature and degree of doneness are hard too. I recently made a banana bread that required a full extra 45 minutes (and to je covered by foil) compared to the recipe. I only got it right because I took the internal temp.

Also most people don’t use Crisco or margarine anymore so the cookies are bound to get hard. [/quote]

I was with you until your Crisco/margarine comment. I make shortbread holiday cookies as well as molasses cookies that stay soft for days. Literally just had one of my shortbread cookies with royal icing this morning (made a week and a half ago) and it was perfection. The molasses cookies last even longer (I do a gingerbread version with royal icing as well as a spiced drop cookie version rolled in orange sugar) because of the higher moisture content.

You can achieve this with butter, but temp of the dough when you stamp out the cookies and when you bake them is key.

But yes, a lot of people don't know any of this, try to follow recipes but don't know when to recognize the dough is too warm and needs to be chilled and other common cookie mistakes.[/quote]

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