For perfect cut-out cookies, you’d use baking powder because it allows the dough to rise but doesn’t make your proud gingerbread man look like he had a close encounter with a car tire.
But for chocolate chip cookies, you’d use baking soda because it allows the dough to spread, and you get thinner, crisp edges with a tender center. (Now I’m craving cookies!)
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Purslane salad with chunks of peaches and fresh goat cheese
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