I enjoy cooking (while not exactly the cleaning up afterwards part), but avoid baking. I finally understand why, and it's pictured at the right.
This was the gluten-free version of Mexican wedding cookies, those rich, little snowballs made with butter and nuts and covered with powdered sugar. The recipe came from our last visit to the St. James Tea Room and the cookies were in our little favor bags that we took home. I faintly recall the chef saying something about if your cookies spread too much, chill the dough. I chilled it for about 10 minutes. (Hey, the oven had been preheating for quite awhile!) The cookies spread, looked unbaked, so I left them in the oven a few more minutes. Not only did we have spread, but overcooked! Darn, I'd been thinking about these cookies since I went gluten-free nine years ago. I thought I'd never taste them again. If I have to depend on my baking, I won't.
Anyway, I'm thinking that with baking, it's got to be near perfect-- there's no going back to fix. If I make a dish, a casserole, a dip, I can tweak it by adding a little salt or season, balancing flavors out. Baking is unforgiving, and I need all the room for forgiveness I can get!
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