I have a question about the recipe "Divine gluten-free chocolate cookies. No seriously. " from Jestei. Do you sift the powdered sugar?
No you should be fine just following the directions as shown
you don't have to but if you do sift dry ingreds for cookies and cakes, the product comes out more tender/lighter. I started doing it awhile ago for this reason.
I always sift two things: powdered sugar and cocoa powder. These two ingredients are particularly prone to clumping, so I find it better to play it safe and spend an extra 2 minutes (if that) sifting. No one wants big clumps of sugar in their dessert.
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.
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