<p>Try leaving out the baking soda. Baking powder is much more effective leaving agent without the bitterness. </p>
<p>Often times you can leave out the baking powder, too. </p>
<p>The leavening powders because they contain Na, K, Ca, will tend to make the gluten a bit stronger than if you left them out. </p>
<p>Use Portland water. (Not chlorinated) </p>
<p>Use homemade buttermilk or yorgurt (no flavorings)</p>
<p>Water for cookies:
Sweat from the brow. (aka Happened on the way to the Forum),
Water from Salmon Spring, Breitenbush, or Bagby. (BS water, aka before soak)
Runoff from Mt Tabor
Ocean Water (do not use any further salt)
Juices from live crabs, oysters and clams. (You’re going to cook the cookies anyway).
Craft beer/ale (local of course-Terminator is preferred)</p>
<p>Bob’s Red Barn, soft Oregon wheat flower (low gluten).</p>
<p>Mt Tabor runoff? I’ve got LOTS of that.</p>
<p>dmd77, has the contest been held? I’ve been wondering what the winning cookie is!</p>
<p>The cookie-making contest is being held as a series of pairs–my pair is Wednesday the 15th. The last pair is the 16th, and then we start runoffs. Haven’t made a final decision yet but I’m leaning toward something with pecans.</p>
<p>Youdon’tsay, I just made your Magic in the Middles and they were very yummy! Thanks!</p>
<p>Sorry to take so long to get back to you all with the results…</p>
<p>I won my first round challenge with a cookie made as follows:</p>
<p>Vanilla butter cookie (the kind you roll out) base; chocolate/mocha buttercream frosting; single spiced pecan (made with cinnamon and a touch of ancho chile powder) for finish.</p>
<p>Now… on to the second round.</p>
<p>woohoo! congratulations!</p>
<p>Congrats on the win! Keep us posted as it goes on. I’m thinking these cyclist judges are pretty savvy. Instead of one big cookie binge, they are getting to try lots of pairs and to keep the cookies coming!</p>
<p>I must repost 1moremom’s link
[Chewy</a> Chocolate-Gingerbread Cookies - Martha Stewart Recipes](<a href=“http://www.marthastewart.com/recipe/chewy-chocolate-gingerbread-cookies]Chewy”>Chewy Chocolate-Gingerbread Cookies Recipe)
because I just made these cookies and they are FANTASTIC!!!</p>
<p>Glad you liked them, Onward!</p>
<p>This weekend I had an array of cookies, and you just can’t beat the tried-and-true Peanut Butter Blossom. Yum.</p>
<p>dmd, so much of what I bake is with pecans. My parents have a tree, and she loves to shell so she gives me several quart baggies each harvest.</p>
<p>Any advice on a topic tangent:</p>
<p>I made peanut butter fudge today and added about 50% extra peanut butter to enrich the flavour, but the end result is much more crumbly and less creamy than the original recipe.
With the ingredients of butter, brown sugar, vanilla, powdered sugar, milk- which would you adjust to regain the creaminess??</p>