Jennifer, says in the “tips” in the recipe - I added 1 cup. I wouldn’t go more than that, but you can go less, of course… Enjoy! PJH

So sorry, Sandra - that recipe temporarily put lime powder and lime oil on back order! I’ve emailed the store manager to make sure it’s back in stock - was supposed to be as of last Thursday… There’s no substitution that I know of. But as I said, it was a temporary outage. - PJH

Depends on your definition of successful, Linnea. Substituting butter will generally make cookies a bit less crisp (if you’re looking for crisp), and piecrust a bit less flaky/more crumbly. In other applications (muffins, quickbreads, etc.) the change is usually indistinguishable. Butter also improves flavor wherever you go. You can also use shortening with most of its trans fat eliminated, if you’re willing to go that route - e.g., the new Crisco. - PJH

If you use white whole wheat, the substitution should be pretty seamless. Obviously they’ll have some whole wheat taste, and they might be a tad denser/drier. But go for it. Cookies are one of the easiest places to substitute whole wheat. - PJH

I was thinking that the shortening would not have as much of a spread as butter and may hold the height. Tho I kind of like the think lite cookie as is…

Hi Mike,
Yes, shortening melts at a higher temperature than butter, so the spread is usually less.

MaryJane @ The Baker’s Hotline

Is there any other kind of flour? Well, okay, I didn’t strictly use that one, I used the Organic version in the blue wrapper, but yes, by weight not by volume. I’m thinking maybe chilling them in the fridge for 20-30 min before baking might help. Or, double batching them and using 1/2 butter, 1/2 shortening… What do you think?

Chilling would help, yes. Organic is fine. Double batch won’t make any difference - other than yielding you twice the number of delicious cookies! - PJH

However, it started a debate at the dinner table between my husband and myself: he looked at me, said “I really like these, and I’m not saying you shouldn’t make them, but WHY do people INSIST on serving biscuits or rolls with dinner? I mean, they don’t really TASTE like anything.”

So I’m thoroughly convinced of one thing now: my husband has no tastebuds left thanks to all of the super spicy buffalo chicken wings he’s eaten.

Wouldn’t it be fun, though, PJ, Susan, and the other kind folks who write this blog, to think up a ‘menu’ of sorts of different breads/rolls/biscuits/muffins, etc to serve with dinner during the fall and winter? I’m HUGE on serving a bread of some sort - it fills you up, and when it is cold, there is NOTHING better than a fresh loaf of warm bread, and an oven warming the home in Wisconsin.

Just an idea…I’m off to read my KAF Whole Grains cookbook. I’ve recently discovered grinding my own flax seed and using it to bake!

What IS Bakewell Cream? Would I use it instead of my other baking powder? Anything to make a baking power biscuit appealing to my biscuit-eschewing husband would be great! I love ‘em, he could live without them…

It’s basically their “secret” type of cream of tartar… Try our Guaranteed Biscuit recipe online first, see what you think. It’s easy, since there’s no fooling around with cutting in butter, etc. Just pour in the heavy cream… yum! Cream biscuits. - PJH

I just made them with the lemon powder and lemon oil and they came out great! I also used the non-melting powdered sugar (http://www.kingarthurflour.com/shop/detail.jsp?id=1307) and they look great. My only problem is mine didn’t seem to hold their shape like yours did. They came out about 1/4″ or less in height.

Any suggestions?

Did you use KA unbleached all-purpose flour? Did you weigh the confectioner’s sugar(too much sugar promotes cookie spread)? Did you use real butter? These are all considerations. Also, mine weren’t very tall either, as you can see in the blog - maybe 3/8″? - Youmight be thinking they shuld be taller than they really are… - PJH