This evening, Steve and I were baking some low-carb cookies - that sort of experimental baking that you
do when you are feeling a little tired of Carb-Smart ice cream after every dinner.
I fished out a new low-carb cookbook and whipped up a batch. I baked a couple to see if the recipe needed adjusting. It did. They were pretty "short" - downright crumbly, not very interesting, and not nearly sweet enough for anyone's taste.
So, I adjusted the recipe. Steve watched with great interest as I added more Splenda and some peanut butter (one fast way to change a sugar cookie). For good measure, I added a tiny sprinkle of cinnamon.
We baked up a full batch (Steve being out of patience and needing any sort of cookie BADLY at this point), and set them aside to cool a bit.
Steve couldn't wait any longer and bit into one. He said "They're still pretty crumbly".
I asked, "How do they taste? Do we need to add anything?"
He replied "Elmers".
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