QUESTIONS
How does the method of preparing cooky mixture differ from that of preparing cake mixture?
Why should cooky dough be chilled before rolling out?
What can be done to the cooky cutter to prevent it from sticking?
Why is less fat required for Sour Cream than for Sour Milk Cookies (see
Figure 64)?
From the United States Department of Agriculture, Bulletin No. 28, find the per cent of fat in peanut butter. What is the per cent of fat in butter (see Figure 63)? If butter were substituted for peanut butter in Peanut Butter Cookies, how much would be needed to furnish the same quantity of fat?