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Shortbread base #2

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commented May 2, 2019

This is the recipe for freeze dried raspberry cookies that uses a shortbread base.

In addition to any general improvement, the goal is to determine which base is best to use going forward.

Sugar cookie option

mb-bakingjournal added some commits May 2, 2019

@mb-bakingjournal mb-bakingjournal referenced this pull request May 2, 2019

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Sugar cookie base #1

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@cdemaria

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commented May 2, 2019

I like this one because it has some airiness to it. Both have a great flavor.

@EdMosher

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commented May 2, 2019

First of all, thank you for using us as your taste testers!!! Both cookies were very good, but I did prefer the shortbread version a little better. I liked the texture of the cookie better than that of the sugar cookie, and the raspberry flavor seemed to come through better in the shortbread version.

@spopp

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commented May 2, 2019

Thanks for bring them both into the office. The shortbread recipe was my favorite. I loved the taste.

@michaelsschechterN

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commented May 2, 2019

Yum! as mentioned thanks for letting us tastetest. Both textures good, and both cookie flavors good, I think the sugar cookie is a bit sweet for adding fruit to, as that is yet more sweetness. Shortbread was yummy, my personal prefernmce would be the shortbread being a little thicker (as in thickness of cookie, not thickness of dough), while the sugar cookies were the ideal thickness. Those of course are personal prefs, some people like thin shortbread and thick sugar.

@dotJoel

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commented May 2, 2019

I might prefer the shortbread base.
I'm guessing it's because I don't see many shortbread cookies, nor raspberry cookies. Probably creating a sense of newness.

@chvolcko

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commented May 2, 2019

I prefer the texture of this one , but they were both good.

Update README.md
Co-Authored-By: mb-bakingjournal <50125552+mb-bakingjournal@users.noreply.github.com>
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