Monday, February 22, 2010

TOP TEN COOKIE BAKING TIPS

1. SUCCESS DEPENDS ON YOUR


INGREDIENTS.

 Use large-size eggs,

unsalted butter and nuts, and pure

fl avoring extracts. Toss out old baking

powder, baking soda, and ground

spices (they go fl at and lifeless with

time) and refresh everything for your

holiday baking.

2. MEASURE ACCURATELY.

 Most cookie

recipes call for all-purpose fl our;

don’t sift unless the recipes says to

do so. Lightly spoon fl our into a dry

measuring cup and level with a knife.

3. CHILL DOUGH FOR CUT-OUT


COOKIES.

 Soften it up at room

temperature for a few minutes before

rolling out. Try rolling dough between

sheets of waxed paper or plastic

wrap to reduce sticking.

4. PREHEAT YOUR OVEN!

Temperatures

vary from oven to oven, so use an

oven thermometer to check how

yours performs.



5. LINE BAKING SHEETS AND PANS

with parchment paper for stickfree

baking and easy clean-up.

6. PLACE DOUGH ON COOL COOKIE

SHEETS.

For a cookie-baking

marathon, have one sheet baking,

one cooling off, and one lined and

ready to go in the oven.

7. LEAVE 2 INCHES OF SPACE

between

cookies so they don’t spread into

each other.

8. ADJUST BAKING TIMES TO ACHIEVE


THE COOKIE TEXTURE YOU CRAVE.

A little less time produces chewier

cookies; a little more time makes

them crispy.

9. BAKE

bar cookies in the pan size

indicated in the recipe.

10. COOL COOKIES COMPLETELY


BEFORE DECORATING.

Slide

cookies onto cooling racks,

parchment paper and all

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