Why is my Joy of Cooking rolled cookie dough crumbly?
I followed the recipe to the tee (2 1/2 c flour, 2 eggs, stick butter, 1/2 c sugar, etc.) and got a bowl of crumbs that I had to press together and add some milk to in order to get it to hold together. Now it's sitting overnight in the fridge. I don't make rolled cookies often- are some doughs just crumbly like that? Or is it a sign that I didn't beat something long enough or in the right order (although I followed the recipes sort of rudimentary instructions).
I'm baking cookies tomorrow w/ my kids for their bday so any advice or a recommended recipe I can whip up tonight would be much appreciated!
-
-
Some rolled doughs are crumbly, but come together nicely when allowed to sit at room temp for half an hour and then rolled. If yours doesn't, it's because there's too much flour for the amount of fat.
Don't waste your dough. I'm sure it will be fine once you roll it out. The fats will soften and then you'll be able to tel if you really need some more liquid. If it's still too crumbly, add a tiny bit of cream.
Flours differ in their abiliity to absorb moisture. I always use King Arthur for baking because it's the most consistent, but even so, I never automatically add all the flour the recipe calls for. I just hold back a bit and then mix it in only if seems necessary.
-
