| 摘要 |
A low-melting fat, which has a solid fat index of less than 13 at 80 DEG F., and which is essentially completely liquid at about 100 DEG F., is added to cookie dough containing flavor particles, such as chocolate chips, raisins, cherries or berries, in such an amount that the low-melting fat comprises from 5 to 30 percent by weight of the total weight of fat and/or shortening in the dough. The low-melting fat reduces halo effects in the resulting cookie.
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