There were ZERO sugar cookies.
Sugar cookies are a MUST at Christmas. So I set out to bake some.
On Sunday, I mixed up the dough, wrapped it up, and set it in the fridge to cool. So far, so good.
An hour later the giant thing of flour was pulled out to make bread. And someone mentioned that it was
BREAD FLOUR.
Well, this semester at school, we'd been having baking problems. Our desserts kept tasting salty or looking strange. Finally at the end of the semester we realized it was because the flour we were using was bread flour, which, according to my chefy roommate, makes the pastry taste saltier.
And I had just made the same mistake with my Christmas sugar cookies.
So on Monday, I set out to finish the cookies. The dough was darker than I thought it should be and I thought it tasted off. Also it was SO crumbly - it took forever to cut out the cookies. 2 days, actually. I cut some out on Monday and then cut the rest and frosted them all on Tuesday cuz I was too frustrated to do it all on Monday.
They looked just fine once they were all baked and frosted. And most people thought they tasted normal. But I know that it was bread flour. Not normal, white flour.
And that means my Christmas sugar cookies did not meet Christmas standards.
Oh well. Never again will I just grab the closest flour, assuming it is normal.
Today I commit to labeling and checking flour before usage.