Subscribe to Cookie Madness by Email

Recipe From a Ballerina

by on December 10, 2008 · 8 comments

A Ballerina who likes the same kind of cookies I do!

Related posts:

Published on December 10, 2008

{ 8 comments… read them below or add one }

Pearl December 10, 2008 at 11:12 am

they sound like such great cookies! packed full of stuff :) almost like a ben & jerry’s type of cookie in the cookie world.

Deanna December 10, 2008 at 11:30 am

Help, I want to make these but the egg/eggs were left out. Is it 1 or 2? Thanks!

Sharon December 10, 2008 at 12:39 pm

Mmmm cookies! Awesome!

Sue December 10, 2008 at 4:04 pm

Those cookies look good! I hope someone tells her that she shouldn’t worry about their flatness. Some cookies are supposed to be that way, and some of them are the BEST!

BTW, when I was at Barnes and Noble this afternoon I saw a new to me Pillsbury Bake Off winner book with a hard cover. On page 31 there is a feature of Anna!! Her winning recipe appears on that page too!

Joanna December 10, 2008 at 5:30 pm

Those cookies are chocked full of goodness. I find it difficult to name recipes sometimes. I want to put the star ingredients in the title, but end up putting all the others, too.

Mary December 11, 2008 at 7:32 am

Anna, is there any truth to ….spoon mixing to get fat cookies? An inquiring mind wants to know.

Anna December 11, 2008 at 5:31 pm

LOL. Looks like I’m not the only one who makes typos in recipes.

But I’d say there’s one egg since the instructions just say “egg”.

Anna December 11, 2008 at 5:41 pm

Mary, I think spoon mixing helps prevent overcreaming the batter and I do find that when I spoon mix, I get fatter cookies. You might want to put Google around and reading about “overcreaming” or just Google “creaming ingredients” for a good scientific explanation of why this happens.

Leave a Comment


Previous post:

Next post: