How to bake the Pepperidge Farm Bordeaux type cookies? (ingredient, yolk, homemade)
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I would like to bake thin, very crispy cookies like the Bordeaux cookies by the Pepperidge. How to make the cookies so crispy? My cookies always come out too cakey, not dense (even though they are thin), so cakey that they break if I'm not careful in moving them from one container to another.
I don't know what the Pepperidge farm cookies are, but if you want thin crisp cookies, then use real butter and remove a tablespoon of flour from the recipe. If that doesn't spread them out enough, remove another tablespoon of flour next time you make them.
To get them crisp, you have to leave them in the oven until they are fully done (I remove cookies from the oven when the middle is still soft and let them finish up with just the heat of the cookie sheet in order to get softer chewier cookies)
I don't know what the Pepperidge farm cookies are, but if you want thin crisp cookies, then use real butter and remove a tablespoon of flour from the recipe. If that doesn't spread them out enough, remove another tablespoon of flour next time you make them.
To get them crisp, you have to leave them in the oven until they are fully done (I remove cookies from the oven when the middle is still soft and let them finish up with just the heat of the cookie sheet in order to get softer chewier cookies)
Thanks. Attached is the picture of Bordeaux cookie. I did leave it in the oven for rather long with relatively lower temperature. I did not use cookie cutter. I put the long shaped dough in the fridge for 30 min, then cut the dough with dough cutter into thin pieces.
Location: The Land Mass Between NOLA and Mobile, AL
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I don't know if the OP is actually living at a high altitude, but that can affect baked goods. Snowmountains as a handle prompted the altitude comment.
I followed this recipe with some variation (used much less sugar (not brown sugar) and a lot of milk powder, also added egg yolk). Turned out pretty good, thin and crispy, quite dry, though. I think the baking soda may be a necessary ingredient, which I didn't use before.
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