Reply to "Butter seeping into icing"

Ali, thanks, but I'm allready fanning my icing, it like it shiny.

I was wondering if it is because I use a recipe with no baking powder, as I find the cookies keep they shapes better this way?

People in France don't know sugar cookies, if I give them a white, soft cookie they ask me if it's underbaked

So I make crunchy golden "sablés" but as the ingredients and the proportions are the same than in sugar cookies, I don't think this is the issue.

ParrsPantry, yes our cars are cooled, mostly, and lots of people have air conditionning at home but annyway, it would be impossible to ensure that my cookies stays in a cooled environement at any time.

6/18/133:05 AM

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