For Curdled Batters – a Touch of Flour Does the Trick!

Cookies (and many cakes for that matter) are rich affairs. Sometimes the butter, sugar and egg mixture you start with may appear curdled. My best professional trick here is to add a bit of flour (called for in the recipe). This helps bind the rich ingredients and the curdling ceases as the mixture not only comes together but allows for the blending of the dry ingredients far smoother and better.