It's important that you store cookies carefully after they are baked. Store crisp cookies loosely covered at room temperature. Soft and chewy cookies should be tightly covered so that they don't dry out.
Don't mix strong flavored cookies (like Ginger Snaps) with other cookies because the flavor will transfer.
When I frost cookies, I let them dry at room temperature before placing them in cookie tins. Place waxed paper between the layers to prevent sticking.
To help control the chaos of the holiday season, bake your cookies ahead and freeze them. Cookies freeze well and thaw quickly at room temperature. Wrap them tightly and store them up to 3 months.
And don't forget- if you leave cookies for Santa, he'll need a glass of milk!
Sunday, December 13, 2009
Wednesday, December 9, 2009
How do you make cookies for Santa?
Advice from a friend's kindergarten class:
You need sugar and cookie powder and you bake them in the oven for I think about 12 minutes that's "top temperature".
Ah, I have made Christmas cookies before! You need to make Christmas peanuts too. They should be turquoise.
You need to make to make Christmas tree cookies. You put them in an oven that's really hot. Get some milk too for Santa!
You use powder and sugar and honey. Mix it all up and bake for I think about 5 minutes. The oven should be "80".
You need dough and sugar and some sprinkles and some frosting and you put them in the oven for probably 10-15 minutes.
Here's cookie baking tip # 4 and #5.
4. Use shiny aluminum cookie sheets with one or two raised ends. Insulated baking sheets prevent cookies from browning too much on the bottom but it's hard to judge doneness because the edges don't brown as well either. Cookies bake faster on dark sheets so watch carefully.
5. Bake one sheet at a time or rotate sheets halfway through baking. Cool you cookie sheets between batches. Test your oven temperature using an oven thermometer and adjust the temperature if needed.
You need sugar and cookie powder and you bake them in the oven for I think about 12 minutes that's "top temperature".
Ah, I have made Christmas cookies before! You need to make Christmas peanuts too. They should be turquoise.
You need to make to make Christmas tree cookies. You put them in an oven that's really hot. Get some milk too for Santa!
You use powder and sugar and honey. Mix it all up and bake for I think about 5 minutes. The oven should be "80".
You need dough and sugar and some sprinkles and some frosting and you put them in the oven for probably 10-15 minutes.
Here's cookie baking tip # 4 and #5.
4. Use shiny aluminum cookie sheets with one or two raised ends. Insulated baking sheets prevent cookies from browning too much on the bottom but it's hard to judge doneness because the edges don't brown as well either. Cookies bake faster on dark sheets so watch carefully.
5. Bake one sheet at a time or rotate sheets halfway through baking. Cool you cookie sheets between batches. Test your oven temperature using an oven thermometer and adjust the temperature if needed.
Thursday, December 3, 2009
Helpful Tips from Experts
Tuesday evening I attended the Les Dames d'Escoffier holiday party. Everyone was asked to share a special memory or helpful tip. I felt like I should be taking notes because there was a lot of great info shared.
Here are some of the things I remember:
Almost everything is helped with Tabasco or a little grated nutmeg. Use cayenne pepper if you don't want to add the vinegar that's in Tabasco.
Himalayan salt blocks add a unique taste to cooked foods.
Wrap celery in aluminum foil to preserve freshness (I'm going to try this for sure.)
Store fresh herbs with the stems in water and cover loosely with plastic to keep fresh longer.
The new whisks that contain straight wires with balls on the ends are fabulous.
And here's today's baking tip.
4. Many professionals prefer bleached all-purpose flour for cookies because they think it makes cookies are more tender. Some recipes that contain cornstarch or cake flour produce very delicate cookies. Whole wheat flour adds a certain nutty flavor but also makes cookies a little drier so substitute it for small amounts of all-purpose flour.
Here are some of the things I remember:
Almost everything is helped with Tabasco or a little grated nutmeg. Use cayenne pepper if you don't want to add the vinegar that's in Tabasco.
Himalayan salt blocks add a unique taste to cooked foods.
Wrap celery in aluminum foil to preserve freshness (I'm going to try this for sure.)
Store fresh herbs with the stems in water and cover loosely with plastic to keep fresh longer.
The new whisks that contain straight wires with balls on the ends are fabulous.
And here's today's baking tip.
4. Many professionals prefer bleached all-purpose flour for cookies because they think it makes cookies are more tender. Some recipes that contain cornstarch or cake flour produce very delicate cookies. Whole wheat flour adds a certain nutty flavor but also makes cookies a little drier so substitute it for small amounts of all-purpose flour.
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