I just made a lemon cookie that included a cup and a half of cornstarch. ( 2 cups of flour).
I understand the uses of cornstarch as a thickening agent, but what is the purpose of using that much cornstarch in a cookie recipe?
I understand using cornstarch v flour in gravy means fewer calories, and a clearer gravy.
What else, besides thickening, is cornstarch used for in with more than a couple of tablespoons?
The cookies tasted ok, very tender ( a pound of butter ) which is a problem if one wants to transport. The frosting with lemon juice really carried the cookie.
Thanks for your thoughts.