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Blue Ribbon Sugar Cookies

Reviewed: Dec. 10, 2005
Very good recipe! One thing I would be sure to add, though, is NOT to substitute shortening for butter, and to be certain to keep the butter cool enough to not melt it while mixing. Without the emulsifying power of the lecithin in butter, you're basically going to have an oil slick on top of your wet ingredients, and nothing is really going to bring it back together. Margarine probably works as a substitute, as it also has lecithin in it. Some cookie recipes benefit from shortening or melted butter -- not this one!
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Real Sopapillas

Reviewed: Sep. 9, 2005
This recipe was fantastic, thanks! To those having problems getting a good "puff" out of your sopapillas, here are some tips, all of which are related to keeping your oil at the right temperature: 1. Use adequate oil. You want at least an inch depth of oil to fry in. Contrary to what some believe, more oil in the pot means less oil in your food, because the temperature stays more constant, and the food finishes cooking before it begins sucking up oil. 2. You need an candy/fry thermometer. Don't trust strange voodoo methods like timing the cooking of bread cubes. Don't trust your electric skillet's temperature controller (mine is off by about 75 degrees!) Spend $10 and buy a thermometer. There's no excuse to guess at the temperature when it's so cheap and easy to measure it. 3. Don't overload the oil. When I made these, I was frying no more than 2 sopapillas at a time. Putting food into hot oil is like dropping an ice cube into a warm beverage -- the food is going to cool the oil around it. Putting a lot of food in will dramatically drop your oil temperature. This is especially bad if you're also violating point #1 and not using enough oil.
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