I think it’s about time I took a lesson in baking in low altitude, high humidity environments, or at least invest a few minutes of my time doing some Internet research in the area. I’ve tried to make cookies at least three times now that were supposed to “crackle” like the magazine picture on the left and it didn't work. I even used the shortening the recipes called for and didn’t replace it with butter (I read that this was really the only way to get a good “crackle” a few years back). Still, although these tasted fine, they clearly didn’t get the look I was going for (see my cookies on the right).Robbie’s Cub Scout group held a small Christmas party for the boys and we were asked to bring cookies for a cookie swap. That sounded like fun to me, so when I saw this chocolate cookie recipe in a magazine I thought they looked festive and swap-worthy. I baked a batch yesterday morning but was disappointed. I vowed to do a few of things differently next time – one thing being dusting the cookies after they were baked and cooled. These cookies were rolled in powdered sugar before baking and it yellowed the sugar coating. Fail.
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