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Quick Help I Forgot The Sugar!

post #1 of 11
11/27/07 at 5:33pm
Thread Starter 
making cookies
Forgot to add sugar while beating butter
added it after I put in the flour
is that bad!?!?!?!
www.myspace.com/boxer78
www.youtube.com/carlaird
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post #2 of 11
11/27/07 at 7:17pm
Depends on the kind of cookie. I once gapped out while making a batch of chewy coconut cookies and just mixed everything together at the same time. They turned out fine. Try baking a few and see what happens. It's not a recommeded way of mixing cookies, but you might get lucky and they'll be fine. If they turn out too stiff, which is what I think might happen, try adding a little liquid. It would help if I knew what type of cookie and what the test batch bake results are. I probably won't be near the computer again for a few days, but someone else may be able to direct you.
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post #3 of 11
11/28/07 at 4:14am
Thread Starter 
Its a basic sugar cookie pop from Southern Living Christmas 2007
www.myspace.com/boxer78
www.youtube.com/carlaird
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post #4 of 11
11/28/07 at 8:11am
nothing will happen to your cookies, the sugar will melt into the batter while baking.

good luck with your sugar cookie pops!

I personally love making these!!!!:bounce::bounce:for some reason they make me happy..lol
Food may bring us together, but a CAKE makes it a PARTY!!
myspace.com/risquebusinesseroticcakes
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post #5 of 11
11/30/07 at 1:56pm
Thread Starter 
They did come out great just like the picture!
www.myspace.com/boxer78
www.youtube.com/carlaird
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post #6 of 11
11/30/07 at 1:57pm
Did you post the photo?? lemme see let me see!!:bounce:
Food may bring us together, but a CAKE makes it a PARTY!!
myspace.com/risquebusinesseroticcakes
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post #7 of 11
11/30/07 at 2:02pm
isnt the sugar needed to beat into the butter to cut up the fat and then the butter breaks down the the sugar or something like that?
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post #8 of 11
11/30/07 at 3:06pm
nice that they turned out fine Carl Aird!

GRK I think in cakes it can be very critical, some cookie recipes are not as picky as to how they go together. Did you ever have to do the experiment where you use three temperatures of butter and then look at the crumb of the cake, it can be very different with butter that was too hard and cold, and butter that's too warm. I was taught to bend the stick of butter, you want it to be able to bend nicely, not mush (too warm), but not break in the bend (too cold).
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post #9 of 11
11/30/07 at 3:24pm
I dont have much pastry experince other then what I have learned in school.

I am hoping to take some pastry classes some time soon.
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post #10 of 11
11/30/07 at 4:52pm
GRK, do you have Bo Friberg's books The Professional Pastry Chef and/or The Advanced Professional Pastry chef? If you're not in a position to study now, plowing through those books (reading and baking) are a good education. The first one, the non-advanced has lots of background info in them as well as recipes. It's $44.10 last time I checked on amazon.com, it's over a thousand pages.
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post #11 of 11
11/30/07 at 6:34pm
Thread Starter 
I cant take pictures
the cookies are in my tummy!:)
BUT I'll make more!!
www.myspace.com/boxer78
www.youtube.com/carlaird
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