Cookaholics Bulletin Board

I made a triple batch of Dorie Greenspan's All Occasion Sugar Cookies today to make some decorated cookies and also to freeze some dough for another time. Unfortunately I didn't put my reading glasses on, and now I've realized that I used 3/4 t. table salt instead of 1-1/2 t. (I thought it said 1/4 and it was actually 1/2, and then times 3.)

The dough is already divided into 5 portions and chilled, so I was wondering if anyone had any ideas as far as how to compensate for it. Ordinarily if it was a regular cookie I'd just sprinkle a bit of fleur del sel on top, but these will be decorated with royal icing. I guess I could salt them on top before baking, but am concerned about how to make sure I don't go in the opposite direction and oversalt.

Any suggestions would be most appreciated!!

Emilie

Did you use salted or unsalted butter?

Taste the dough and see if you can tell, or if you like it. This batch may taste a bit sweeter than they normally do, but they won't be inedible.

I used unsalted, Josh. And Becky, that's a good idea, although I don't trust my palette as far as detecting subtle things. My sense of smell disappeared several years ago (sinus issues) and I think it's had a slight impact on taste as well. But I could just bake one cookie and tell that way maybe. Thanks for nudging me in that direction!

If the less amount of salt is noticeable, one thing did occur to me -- initially I was thinking I wouldn't want to work the dough any more because of making it tough, but that's what you do anyway with decorated cookies because you reroll the dough until there's none left. So maybe I could just let it all get soft and then roughly spread it on a big sheet pan and sprinkle the salt over it and knead it for just long enough for the salt to be spread throughout.

Anyway, I'm going to bake one now (breakfast of champions ) so will report back later. Thanks!

Emilie

Emile,
I don't think anybody will notice the reduced amount of salt on a frosted cookie.

You know, Todd, I was just thinking that in the car on my way home. I ended up not having enough time this morning to bake one but am still going to do that, but either way, I think you're probably right. Esp. because royal icing is so sweet. Thanks!

Emilie

I have seen many recipes of shortbread with no salt, which also called for unsalted butter, so I don't think it is a major problem. I add a little, but it's not absolutely essential.

Thanks Dave.That's good to know. And I love shortbread cookies so these are bound to be okay.

And actually also I omitted the baking powder in this recipe for the first time (but that was intentional) to see if that would eliminate the spread when the cookies bake, so these will be a test case on multiple levels.

Emilie

Uh oh. I just saw this email come through on my phone. Hope the subject line isn't an omen

Ha!!!