I suspect the unsifted flour called for in your cookbook would weigh more than 120g. But it was also probably lower protein than King Arthur Flour, and since lower protein flours absorb more liquid, that would balance the extra weight of the flour. In short — go ahead and use 120g as your weight, but when you make your cookies add the flour gradually, using just enough to make dough that's the right consistency for your press. Good luck — PJH

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