Let me 'splain.
So this morning I decided to try and make thumbprint cookies. One of my favorites-especially when filled with chocolate. As I just a cup or so of the good tasting AP flour left and the recipe only called for 1 cup, this was a perfect recipe to attempt to convert. I used a full egg instead of the egg yolks, and pulled frozen egg whites from my freezer. I also added another tablespoon of egg white and about an 1/8 of a teaspoon of xantham gum to the flour mix. And increased the flour by another tablespoon.
So, how's it taste. Wonderful! The texture is right on. But it doesn't look pretty. This cookie is supposed to ballish with an indent to put the jelly or chocolate or whatever. These spread. I even used shortening...I'm wondering if the eggs made it rise/spread or I need to add more flour to make up for the extra liquid from the eggs.
But oh well, they taste good! Woo Hoo! I'll take it!
Next time I'll want to double or triple the batch. I only got 2 dozen cookies out of it using a #60 scoop. That's not enough! =)