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/ck/ - Food & Cooking

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18706924 No.18706924 [Reply] [Original]

So, as a rule, if I make any American desert I half the sugar in the recipe at the very least.
Tried making this cookies from The New York Times and it calls for 3 3/4 cup (460g) of confectioners' sugar. I cut this one all the way down to one cup and it was still too damn sweet. The original half a kilo of sugar would be inedible and cause acute diabetes in a single bite.

Have years of corn syrup subsidies really ruined the American pallet to the point where this is even acceptable?

>> No.18707095

It’s crazy how every thread and post you make is whining about america.

>> No.18707105

That confectioners sugar is for the icing you dumb cracker. It’s going over ima thin layer in the cookie it’s not the entire thing. That’s the standard way to make it you cooklet.

>> No.18707154

>>18706924
460 g are for the icing, which you can omit.

Also, sugar is not just a sweetener in desserts, it has an important structural function as well as contributing to moisture levels.

All you have to do is eat one or two cookies and leave the rest.