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Tue, Feb 28, 12 at 15:11
| It's been years since I made cookies regularly, but I'd like to make some now if I can successfully make them less sweet. Does any know how much you can reduce the sugar in cookie recipes without risking a complete failure?
Here is a sample recipe: Nutmeg Refrigerator Cookies 1/2cup butter
Cream butter and vanilla. Mix in sugars and egg. Mix in dry ingredients. Stir well. Divide into two 2-inch rolls. Wrap in foil. Refrigerate 2 hours up to 1 week. Preheat oven to 400F. Slice 1/8 to 1/4-inch rounds. Bake 8 minutes. Thanks for any help,
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Follow-Up Postings:
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- Posted by cloudy_christine (My Page) on Tue, Feb 28, 12 at 15:18
| I'd reduce the sugar by 1/4 cup, which would take it from 1 cup to 3/4 of a cup. The recipe has a 1:1.5 ratio of sugar to flour. I think you can safely go to 1:2. If you want to experiment more gradually, just cut out 2 tablesooons and see if that's enough. I guess it depends on how much less sweet you want the cookies to be. |
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