The dough was very sticky. My rolled up balls weren't perfect because the dough was sticking so bad to my hands. Should I chill the dough beforehand? I do this with other cookies dough, but do not know if it is okay to do it with this dough. The cookies were not dry, which was good. I have to make them again because I used almond extract in place of vanilla and should have realized the extract was 20 years old and imitation, so I didn't have any flavor. I used egg whites instead of the entire egg. Also, I made a glaze of powdered sugar and milk. I dipped it in the glaze after they came out of the oven, and the glaze later melted into the cookie. Anyone know the secret of a perfect glaze on a cookie? Do I cool the cookie and then refridgerate the cookie with the glaze on it? The cookies in the pic are round, yet the directions talk about something a rope. I rolled the dough into small balls. I did a walnut sized ball at first, but I found that the cookie was really big after baking.
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The dough was very sticky. My rolled up balls weren't perfect because the dough was sticking...