This is what it looks like before the egg whites are folded in - almost like
a very soft cookie dough.
Not exact matches
There's two tablespoons of cream in the
dough which makes the
cookies so creamy but also makes for a
very soft dough.
The batter will be
very thick and like a
soft cookie dough.
Again, if the
dough is
very soft, briefly refrigerate / freeze
cookies before baking so
cookies hold their shape.
I think you over mixed them which is why they came out flat and crisp: (I always hand mix mine and the
dough should be
very thick and even seem a little crumbly... this way you get a plump,
soft cookie.
The
dough will be the consistency of
very soft and sticky
cookie dough.
All other
cookies I've made require refrigeration, and after working with the
dough for a while, it gets warm and
soft and makes it
very difficult to move the
dough once it's been cut — they become misshapen, forcing you to put it back in the fridge.
The texture of the bars is
very soft,
cookie -
dough like.