Pie Crusts was Re: [Sca-cooks] Cookies was hello there

[Susan Fox-Davis]

Samrah [or anyone else for that matter]:  I have never managed to learn 
the Dao of Pie Crusts, which is more of an art than a mere craft.  Could 
you teach me?

Humbly, Selene C.

Samrah wrote:

>Bless you, Bear. I hadn't found any docs on cookies; obviously my reasoning was flawed. I do serve them often, but thank you for alleviating that last bit of guilt! I probably should break out the Kringler (kind of a flaky pie crust affair, brushed with egg white, dusted with sugar) and Kleiner (cardamon flavored deep fried cookie) recipes as well. Both recipes have modern leavening (sometimes a must for me when working late the night before a tourney), but an appearance that could have happened with lots of heavily beaten eggs or yeast. I have an Eastern personna, so who knows conceivably I may have been able to negotiate a slightly better price on Arabic sugar ;o)
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>Thanks again,
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>Samrah
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