Thank you Loreta for your email. I really appreciate the distinction you made.
I also wanted to clearify part of my question....help! My friend made the same recipe as I did, and her dough came out soft but my dough came out tough and I couldn't even add the rest of the dry ingredients because it was getting so tough in my kitchen aid. I just wonder why my dough gets tough....when it should be softer.
And sometimes when I combine the molasses and butter it looks like cream that spoiled, the molasses and butter seem to separate...what the heck is that? Has this ever happened to you?
|