The same elements that make cookies too hard, may make them too dry.  Try baking them at a higher temperature for a shorter period.  Substitute brown sugar (with its higher moisture content) for part of the granulated sugar.

Category: Uncategorized
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>