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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