Many of the reviews complained about the dough being sticky because of too much moisture in the batter. Decided to decrease the shortening to 1/3 cup and use 1-1/2 egg (In a small cup, whisk one egg, mix into batter. Repeat with a second egg, but only add 1/2 of second egg to batter). Otherwise follow ingredients as stated in recipe. The batter was firm enough to ball and not sticky. Also, I think the brown sugar taste is a little too strong. Next time I'll try equal portions 3/4 cup each brown and white sugar. Suggest refrigerating for at least 2 hrs., divide dough in half, return unused half to refrig. Generously flour mat and quickly roll to a 12x6 rectangle. Spread half filling and roll tightly (using a pastry scraper is helpful) Wrap with Saran and put in FREEZER. Repeat process with 2nd half of dough. Cut dough into 1/2" segments, place on parchment covered cookie pan. NOW put cookie sheet with cut cookies back into freezer for 4 mins. before baking. You want the cookie dough as cold and firm as possible when placed in oven. This will prevent spreading while baking. They will expand but not by much. I also increased the filling by 50%. It was just enough for both rolls. No dollop is necessary. Also used 1/2 cup of very fine chopped pecans and added them to the filling mixture. Each oven is diferent but my cookies took about 12-13 mins for each batch to bake. Came out looking just like Leema's photo. I used royal icing to drizzle each cookie. Hope this will help.
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Many of the reviews complained about the dough being sticky because of too much moisture in...