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This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie.
About Recipe
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Rianka Bhattacharya Posted on Fri Jun 14 2013
I love butter cookies...but chef can you please give the measurements in "cups and tablespoon" range also instead of grams..since I live in US, it would be easier for me to follow through the whole recipe..thank you...u r amazing !!! :)
Reply 0 - RepliesImageSC1 Posted on Fri Jun 14 2013
Baking works most consistently if you use mass instead of volume for ingredients, which is probably why he's doing it the way he is.
Reply 0 - RepliesAiswarya Jayaraj Posted on Fri Jun 14 2013
cookie chef..!!! yay.. we love all his recipes.. keep going and motivate us to be awesome foodies too..
Reply 0 - RepliesRianka Bhattacharya Posted on Fri Jun 14 2013
I know baking requires precise measuements...but cup ranges are standard measurements in US...and you can also buy these measurement cups and spoons in stores..these are not the usual household cups and spoons...:)
Reply 0 - RepliesSujaa Sriram Posted on Fri Jun 14 2013
Can u tell me what to do to make eggless version ... Pls chef...
Reply 0 - RepliesAditya Hatkar Posted on Fri Jun 14 2013
Chef, I observed that since past 1 or 2 recipies you dont mention adding baking soda / powder. Do we skip this or do not add it ?
Reply 0 - RepliesFarah Ali Posted on Fri Jun 14 2013
Hi chef! Amazing recipe though I wish you'd tell the measurements in cups and spoons.. I can convert but its not always the same...
Reply 0 - RepliesBorbuster Posted on Fri Jun 14 2013
Weights are better. You should weight your ingredients.
Reply 0 - Repliessean wilson Posted on Fri Jun 14 2013
i found on site the peanut butter cookies, but i don't see these ones...
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heavynneo1 Posted on Fri Jun 14 2013
Amazing.. Love you chef..!!
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