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[quote=Anonymous][quote]Anonymous wrote:
You should get a recipe that uses weight as the measurement and not volume. A weight of a cup of flour changes as the flour settles. It is important to keep the ratio of fat and flour as shown in the recipe. With a double recipe it can really change the ratio if using volume. You can google your recipe and convert to oz or grams for everything. You will get consistent results.

I also prefer recipes that are by weight, but I don't see what the point of converting a volume-based recipe is, since you don't have any way of knowing what the weight of that volume was when the recipe author tested the recipe.
[/quote]
No you can. The ratio is 1 part sugar, 2 parts fat and 3 parts sugar.
http://query.nytimes.com/gst/fullpage.html?res=9D06E6DC143BF93AA15757C0A96F9C8B63

All-Purpose Flour: 1 cup = 4 1/2 oz
Bread Flour: 1 cup = 4 1/2 oz
Whole Wheat Flour: 1 cup = 4 1/2 oz
Cake Flour: 1 cup = 4 oz
Pastry Flour: 1 cup = 4 oz
White Granulated Sugar: 1 cup = 7 oz
Brown Sugar: 1 cup = 7 1/2 oz
Powdered Sugar: 1 cup = 4 oz
Chopped Nuts: 1 cup = 4 oz

http://www.thekitchn.com/weight-conversions-for-flour-sugar-and-other-common-baking-ingredients-171316[/quote]

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