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Mizzo

Can I Save This Cookie Dough

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I made a half recipe of "The Cake doctor bakes Gluten free Rollout cookies using a cake mix from Pamela's"

These are crumbly when cooked, taste great but I can't use these for decorating etc...

Anybody know of a way to save the mix when its in dough form already?

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Do you mean rollout the dough, do the cut outs, and then freeze it before baking?

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Well......

You can bake it up, crumble it, and use the crumbs for a pie crust or a granola type streusel topping or a cheesecake crust or an ice cream or yogurt topping.

You can pat the dough into the bottom of buttered round ramekins and bake, then top with pudding, fruit, or ice cream - a local restaurant chain does this with ice cream and it's pretty good, they call it a " pizookie. "

Otherwise you'd have to figure out how much total flour was left in this, and add a corresponding amount of thickener such as xanthan gum, guar gum. Which is not going to want to be mixed in easily.

Maybe try beating up an egg or two and adding that and a bit more of sugar. Turn it into a brownie type concoction.

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If the dough is ready to bake (and you want to make cookies later) just roll it into a ball, wrap it and freeze it. Thaw it later and roll it out/cut it and bake it.

Or, you could use it to make something else as Takala described above.

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If there's considerable fat in the recipe, using some more water and flour should help it hold together better. Fats tend to make things very crumbly. Adding sugar can also help, though it'd also tend to make it sweeter than intended.

Baking it to use as crumbs, as suggested by Takala, is also a good idea.

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I'm gonna go out on a limb here.... Try adding some cream cheese. I don't know how big of a batch you made up to give you an amount of cream cheese to add. (3 1/2 cups of flour ~ 8 oz cream cheese ~ 1/2 cup butter ratio if that helps)

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