Quality butter, when eaten, can really tickle one’s palate. How much more if that butter is incorporated into dough and used to create tender, melt-in-the-mouth butter cookies.

Q: Can I use any butter cookie recipe in making lollipop cookies usually found in birthday parties? I actually attempted to make them using a butter cookie recipe I got from a cookbook, but the cookie just crumbled the minute I held the stick up. I would really appreciate it if you can help me. Thank you. (Kyla Liam of Quezon City)

Adoree: Thanks for writing us, Kyla. I suggest that you use a popsicle stick the next time, instead of a barbecue stick which is very thin. Using a popsicle stick will give the cookie more support.

A softer type of cookie dough also easily crumbles. You have to use a heavier type of dough; one that has relatively more flour in it so the dough will be thicker. In cookbooks, these types of dough are usually rolled out and cut into different sizes and shapes.

Jun Jun: I have a feeling that you have a lot of butter in your recipe. You can adjust this by adding a bit more flour to your recipe. The use of a thicker stick also ensures that your lollipop cookie will stay on. Don’t forget that you have to bake it well and have some areas that are golden brown. Cool well and then decorate.

Q: Why are some butter cookies thick while others are thin? Is there any difference in the recipe? How do you come up with butter cookies like the lengua de gato? (Jin Velasco of Pasig City)

Adoree: The thicker types of butter cookies have a relatively higher amount of flour or little amount of liquid, while the thinner ones have lesser flour in the recipe. Flour gives structure to the baked product. So, for cookies with lesser amounts of flour, the cookies will spread out during baking and thus come out thinner.

Lengua de gato has relatively more liquid in the recipe so the batter is on the liquid side; the batter has to be piped to create the tongue shape.

Jun Jun: That’s right, Jin. My partner, Adoree answered your question completely and accurately. It is more liquid than your standard butter cake recipe.

Q: How can I create perfectly shaped butter cookies? They tend to spread out and lose their shapes after baking. Thank you for continuing to give us a venue to air our baking problems. More power to both of you. (Joana de Lara of Makati)

Adoree: Thanks for your question, Joana. We truly appreciate all the questions and comments we get from all our readers. To perfect the shape of your cookie, the consistency of the batter or dough should be right. It should be good enough to hold its shape before and during baking. I suggest you test several recipes with different amounts of flour and liquid ingredients and see which comes out perfect. The oven temperature should also be considered; low temperatures will make the cookies spread out.

Jun Jun: A good butter cookie recipe, with your concerns, should have enough structure to hold on to the shape and design. Be sure that you have a stencil and a good dough shaper to have clean and detailed cookies.

Q: I love shortbreads very much. Is it possible for me to make shortbread cookies using any butter cookie recipe? I noticed that butter cookies spread out when baked. How do I maintain the piped shape of the butter cookies? (Sonya Meneses of Laguna)

Adoree: Shortbreads are more crumbly than regular butter cookies. The two recipes cannot be used interchangeably. Shortbread dough is thicker in consistency and needs to be rolled out. Butter cookies are relatively thinner in consistency; they can be rolled out, for a thinner dough, and they can even be piped.

Butter cookies that are piped should have the right consistency for them to hold their shapes. They should have enough amount of flour to hold their piped shapes.

Jun Jun: A good and sturdy piping bag is all you need, just put on the right tip for the shape you want. Shortbread is actually made from the classic cookie dough, which is also used for certain pies. In the recipe, all ingredients should be cold and the final dough should be rested for three to four hours before using. While it is being shape, it should never feel like it is melting.

Questions? Email us at mbdining@gmail.com.