Milk- I recommend milk with high-fat content for the best taste and texture. I use 3% whole milk in my recipes. Like the butter, the milk needs to be at room temperature. I was so excited to get this recipe. My son (and I) loved the blue can stuff. He was allergic to most but did not have a noticeable problem so these were our favorite. He is now 26 as of a week ago and I’m going to surprise him with these this Christmas season. Now I have to find his wife’s favorite. Thank you. I added a 1/6 cup whole milk. My hands still burned as I strained, but now the slowest, jagged little mass of dough began to poke out. I returned the dough to the bowl and added another 1/6 cup milk. Make sure to leave enough space between each cookie on the baking sheet, as they will puff up as they bake.

Yes, it was impossible to pipe, especially if you weighed the flour. The weight was totally off. I had to put the batter in a cookie press with a big whole nozzle. Finally, to make the dough easier to pipe, fold in 1-2 tablespoons of milk. Use as much milk to make the dough pipeable yet stiff enough. I made these today. They are delicious, tender, and easy to make. Thank you for another keeper. Your recipes are always dependable and easy to follow. Enjoy immediately or store at room temperature in an airtight jar or container for up to a few days. I’m not sure about bars, as I didn’t try it that way. If you experiment, let us know how they turn out!

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I only baked the first batch for 13 minutes as someone else suggested. Very delicious!. Crispy on the edges, creamy on the inside. They spread/flattened out, however – but still held the design of the tip – and I see that the second batch, although more compact and tighter, have spread as well. I’ll cook those 2 minutes longer and see if the crisp goes all the way through and see which I like best.

These are amazing I was reading some of the comments my dough was not too stiff at all maybe you need to let your butter sit out longer. I’m a baker don’t know what you all are doing wrong but these are so good. Thanks for sharing I’m adding it to my list of keepers. It was perfect. I’m so happy I’ve found this recipe now. Thank you so so so so much. I absolutely love it.Powdered sugar- The light texture of the powdered sugar makes it easier to blend into the rest of the mixture than granulated sugar. For the best results, sift the powdered sugarbefore adding it to the recipe to eliminate any lumps. Refer to my sugar guidefor the different types of sugar and how to use them in baking. My first tray spread, so I refrigerated the second one. That didn’t help, as the ridges were gone as well. Did I perhaps let my butter get too soft? Or beat it too long with the sugar?

I have to say this was not a good recipe for me. I guess you need a tip the size of the Titanic, and more strength in your hands than I do. Preheat oven to 350 degrees F. Line two baking sheeting with parchment paper or silicone baking mats. They only ever used to appear around Christmas, but I'm sure there used to be piles of them in every shop - normally in a blue tin, each in an individual paper case.Always use room temperature butter and milk to better blend into the batter. Always sift the dry ingredients first to eliminate any lumps. Hi. I tried your recipe and I love it! I used French butter and I love how the simplicity of the recipe brings out the butteriness and the vanilla flavour. Campbell Soup shares rise after beating profit estimates on cost cuts". CNBC. 30 August 2019. Archived from the original on 19 August 2022 . Retrieved 8 April 2020. It is incredibly delicious- I use only the highest-quality ingredients to give the richest flavor and soft, melt-in-your-mouth texture.