My journey into low sugar treats uncovered great information and a less than perfect cookie. The breakfast cookie I baked last night had great flavor, but a spongy, funky texture. I think shredded carrots, apples or zucchini and more nuts may do the trick.
Tonight I went back to what I know...yummy cookies filled with butter, dark brown sugar, chocolate, blueberries and nuts. On the cooling rack they reminded me of the yin and yang symbol. A perfect balance of a Dark Chocolate Marcona Almond Cookie countered against a White Chocolate Blueberry Pecan Cookie.
Size has been a source of angst for me as I plan for my business debut. Tonight I used the extra large scoop and decided this will be the size I sell at the market. It seems to give me the most consistent shape and will justify the price. Now all I have to do is establish a price. This is painful.
Many hugs,
Kathy
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