Cookaholics Bulletin Board

Emilie, I would have worried if you put in too much salt. Since I assume this was not a "salted anything" recipe, I doubt anyone will notice. You can also sprinkle a little pink Himalayan sea salt over the icing as a decoration if you want a salty cookie. I am always amazed at how many cookie an cake recipes have no salt listed, especially those from blogs, etc.

I did find that when I started baking again, some of my old and my mom's old recipes were not coming out as I remembered them. Then I realized that now I always use unsalted butter and unbleached flour, but the old ones used salted butter and GM bleached flour. When I switched back I was successful again. I am not sure it was necessarily the complete lack of salt, more likely the moisture difference in the butter.

Okay so the verdict is in, and the cookies were totally fine. When I first tasted one (without any icing), for a moment it seemed like it was missing just a hint of salt. But I think it was because that question was already in my head. I proceeded to eat the whole thing (and probably another) and didn't notice it a bit and they were good. The recipe also worked fine without the baking powder, and didn't spread quite as much. I'd say they were a little more dense, but it didn't affect the overall taste. And definitely once they were iced, there was no way you could tell it was missing any salt.

I know I'll never be completely happy with my writing on cookies (I can't draw worth squat).You can see how the bottom of the L is wonky and the ends of the little lines I added to the "F" and "W" aren't smooth. It's really a bear getting icing consistency right for writing. Being a perfectionist doesn't help either. But fortunately decorated cookies always make people happy regardless!

Thanks again for the feedback!

Emilie

Oh yeah! Like UGH! I could never eat more than a dozen of such mistakes..................

They look great, no worries.

I wish I could do it so poorly Emilie (meaning your worst is way better than my best). They are great and I bet they taste even better.

Those look awesome. Way better than I could do. I have a cupboard full of colored sugar and sprinkles in a pathetic attempt to hide my ineptitude. "Oh," I say "I don't really like icing -- too sweet. (This is a filthy lie.) A light sprinkle of crunchy sugar is nice though."

Gorgeous. I would love to see what you could do with a little practice.

Thanks for the kind words, all. Being a perfectionist is not a good quality when it comes to stuff like this, so I don't think my writing will ever measure up. Plus it has a lot to do with the icing consistency and you only get really good at that if you make cookies like this a lot of the time. And for me it's just an every month or two hobby. I made some really big cookie "houses" (flat, not like a gingerbread house) as a holiday gift for the instructors and staff where I work out, and I thought I would lose my mind trying to get their names above the door piped acceptably. It was a miracle I didn't wake up DD and DH with the groans and bad words I said when I was working on them at like 2 in the morning. I finally made myself stop being picky on the ones that were the people I didn't really know and just made sure the writing on the ones of my favorite peeps was acceptable. But regardless everyone seemed to love them and cookie duds do make a great breakfast of champions .

Emilie