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comment Recipes for cookie cutters vs drop cookies
@Yamikuronue, many butter cookie recipes use a mix of butter and shortening (often butter-flavored shortening). Another thing you can do to prevent spreading is use higher-fat European-style butter. American butter is typically about 20% water. Alternatively, you can use a mix of clarified butter and shortening. If you're concerned about the lack of butter flavor in the cookie, you can brown the butter a little; it'll develop more flavor.
comment Washing Vegetables With And Storing Lemon Essential Oil?
Surficants are good at cleaning. Citrus oils are added to soaps to help with this. But to use pure lemon oil in a quantity that would act as a soap, you'd be spending way too much money. You're better off just getting some sort of food-grade soap.
comment Barley vs. oats?
How do you describe the differences between an apple and a goat? They are unrelated; they have nothing to do with each other, other than both being grains.
comment Recipes for cookie cutters vs drop cookies
Here's a trick -- put a parchment-lined sheet pan in the refrigerator while you're rolling the dough. When you're done rolling and cutting, transfer to the sheet pan, and put back in the refrigerator for 15 minutes or more. When ready to bake, transfer the parchment with cookies on it to a room-temperature sheet pan, and bake as normal. Keep in mind, if you do add the additional egg white, it will make the resulting cookie a little tougher.