
On the box it said nothing about rolling the dough out like you normally do with sugar cookie dough, but instead just suggested making small balls and putting them on a cookie sheet. I can understand why, as the dough was super sticky and hard to work with. However, with some care I managed to roll out the dough and cut out my hearts. I baked them for about 10 minutes, and let them cool before I frosted them. They were not what I was used to in a sugar cookie, which is a sweet and super soft cookie. These cookies were more of a dense, hearty cookie, perhaps because of the base of brown rice flour. Now this isn't a bad thing, especially because brown rice is better than white, and the same goes for flours, it just isn't what I am used to. Would I make these again- yes; will they become a staple for me- probably not, but mostly because I like to cookie from scratch anyway.
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