I <3 Coffee … This is pretty well known.
I had an amusing revelation about my coffee-of-late — frankly it was also kind of gross …. so of course I had to share about it here! And it is cookie related by the way …..
I recently got on a crinkle kick. Growing up, my mom made chocolate crinkles as one of our Xmas cookies, and they were AMAZING! I’m not clear if crinkles are considered strictly-Xmas cookies, however going toward my next recipe book I’ve been developing an assortment of flavours — Lemon Crinkles, Orange Crinkles, Ginger Molasses Crinkles, modifications on the classic Chocolate Crinkle… Only one problem — the powdered sugar keeps cooking into my cookies and disappearing.
I made mention of this problem on my personal Facebook profile and received a remark back — that if you mix a little cornstarch into your powdered sugar it won’t melt into the cookies. So the last time I experimented with with a crinkle recipe I gave this cornstarch trick a try — and had No Luck. In fact, it seemed like it melted in MORE. At best I had spots of powered sugar on the cookies. The worse part was that I had made up a cereal bowl size mixture of powdered sugar and cornstarch and had a TON left over!
Just so we’re clear, powered sugar is also know as confectioners sugar….
Lately, to use this bowl of corn-starched powered-sugar up I’ve been putting it in my coffee. Big deal, right — it’s sugar, and the cornstarch won’t hurt me — so what?!?
What happens when you put cornstarch into something hot — like hot water? It clumps, it thickens still but it thickens to itself — I didn’t even think of that! Yeah … if you don’t want dubious coffee-tasting sludge in your coffee …. this is not a way to use up the bowl of corn-starched powdered-sugar.
