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Secrets To Making Perfect Cookies
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Secrets To Making Perfect Cookies
Never carry on another activity while you are mixing a recipe. Distractions, no matter how small, lead to mistakes. Let the telephone ring!
Use good tools and utensils.
Use correct pan sizes. Use the type of pan
specified in the recipe. Recipes are carefully calculated as to yield
and changing the pan size also alters the baking temperature and time.
Larger, shallower pans need increased heat; smaller, deeper pans need
decreased heat. The size of a baking pan or dish is measured across the
top of the container from the
inside edge to inside edge. The depth also
is measured on the inside of the pan or dish from the bottom to the top
of the rim.
Use top-quality ingredient and assemble the ingredients before starting. You can't expect a first-rate product using second-rate ingredients. Be sure your ingredients are fresh and of the finest quality. If your recipe says the ingredient must be room temperature, be sure it is room temperature before proceeding. Baking Powder and Baking Soda: Check expiration dates of Baking Powder and baking soda, replacing if necessary. For testing purposes, baking soda should bubble when added to vinegar and baking powder should bubble when added to hot water. Be sure to mix baking powder and/or baking soda into the flour before adding to the wet ingredients; this distributes everything evenly so your cookies won't end up with large holes.
Flour: Don't substitute flour types. If your recipe calls for all-purpose flour, that's what you need to use. Cake flour and bread flour will not behave the same. Learn about the different types of flour. When a recipe calls for all-purpose flour, it means the bleached variety.
Shortening: Check shortening before using. Shortening, especially new trans fat-free brands) can go bad, introducing off-flavors to your cookies that you worked hard making. Sugar: The type of sugar your use in your cookies can promote spread in baked cookies. To understand this, you need to know that sugar is a tenderizer which interferes with the formation of structure. Sugars with a finer granulation promote more spread (probably because they dissolve sooner and only dissolved sugars tenderize). Powdered sugar (confectioner's sugar), when it contains cornstarch, prevents spread in cookies despite its finer grind. Measure the quantities correctly.
This
is a baking must. One common cause of cooking failures is inaccurate
measurement of ingredients. You can use the best ingredients in the
world, but if you do not measure correctly, the recipe will not come out
properly. Also always use level measurements (all measurements in a
recipe are level).
Measuring
Liquids: Use a glass or
plastic measuring cup. The glass or plastic permits you to
see the level of the liquid being measured. The cup for liquids should
have additional space above the one-cup line, so that a full cup can be
accurately measured without spilling. To get an accurate reading in a
liquid measuring cup, set the cup on a level surface and bend down to check the measurement at eye
level.
Two Measuring Techniques:
Flour need not be sifted before measuring unless recipe specifies it. When a recipe calls for sifted flour, it is important to take the time to sift, even if the flour you're using is labeled "presifted." Sifting flour onto a sheet of wax paper instead of into a bowl cuts down on dishwashing. Measure brown sugar by packing it firmly into a measuring cup or into a measuring spoon. Shortening should hold its shape when turned out of the measuring cup. The same applies to brown sugar. Room temperature: Have all ingredients at room temperature for more glamorous perfect cookies, unless otherwise specified. Oven temperature: Preheat the oven 10 to 15 minutes before you begin baking cookies. These is usually consistent unless a recipe specifically calls for you to start with a cold oven. Baking or cookie sheets: A baking sheet should be
either cool or at room temperature when the cookie dough is placed on
it; otherwise, the dough will start to melt, adversely affecting the
cookies' shape and texture.
Baking
the cookies:
Bars, Squares, and Brownies
To not over beat brownies and
similar bar cookies. Beat just enough to mix the ingredients well.
Over beating causes them to rise too much. As they cool, they will then fall,
making a cracked surface and a ridge around the outside edge.
Important:
Do observe all pan sizes indicated in your recipes, because the texture is
affected by the thickness. a pan smaller than indicated in the recipe will
give a cake-like result, not a chewy one. a pan too large will give a dry,
brittle result. Bars and squares are done when
the sides shrink from the pan, or the top springs back when lightly touched
with the finger. When baking brownies, do not
over bake (the result will be dry and crumbly if you do). Brownies should
appear set in the center and when a wooden toothpick is inserted at edges
(1/2 to 1 inch from edge of pan), the toothpick should have moist crumbs
attached. If crumbs are dry, brownies are over baked.
Cutting Bar Cookies: To prevent jagged
edges that often occur when cutting bars and squares, use a sharp knife to
score the bars as soon as the pan comes out of the oven. Cool completely
before cutting - then cut the cooled bars along the scored lines.
Make sure that you
use the size pan that the recipe calls for. Too big can cause
dry bars and too small can cause under baked bars.
If baking in a
glass pan, reduce the oven temperature by 25 degrees.
Brownies are best when
refrigerated or frozen for storage.
Line pans with
aluminum foil for super easy removal of bars. Leave an overhang
at two opposite ends so you'll be able to lift out the baked
bars easily.
To make cutting easier, score the
bars with a knife as soon as they come out of the oven, using a
ruler as a guide.
It helps if you
completely cool the brownies before cutting. You can even cool
them down in the freezer somewhat hardened.
Dip the sharp knife in hot water and
wipe with a dry kitchen towel before making each cut.
Move the knife
across the pan in an up and down sawing motion from one end to
the other until they are cut.
Some people get better results by
using a sturdy plastic knife or a teflon spatula to cut
brownies. Crisp or Rolled Cookies
It is usually best to work
with a small amount of dough at a time. Chill the dough if it is too soft to
handle easily. For rolled cookies, the dough should be chilled for 15 to 30
minutes before rolling. this will prevent the dough from sticking to the
rolling pin. NOTE: Roll out only one portion of the dough at a time to
prevent dough from drying out. I like to keep the other portion is the
refrigerator and chilled. When using plastic
cookie cutters, they should be dipped in warm vegetable oil while you are
working. You will get a cleaner, more defined edge on the patterns.
For the most
tender cookies, use as little flour as possible when rolling out the dough.
Save all the dough trimmings and roll at one time (these cookies will be
less tender). Sugar cookies will not get stiff or tough if you roll them in
sugar instead of flour. TIP:
Roll the chilled dough between 2
sheets of parchment paper or wax paper. Remove the top sheet. Make
cookie cutouts, then lift with a wide spatula from paper to pan.
Crisp or rolled cookies should be stored in a container with a tight-fitting
cover.
Drop Cookies
Drop cookie dough
vary in texture. Some fall easily from the spoon and flatten into wafers in
baking. Stiffer doughs need a push with a finger or the use of a
second spoon to release them. To make uniform soft
drops, use a measuring teaspoon. When chilled, these doughs may be formed
into balls and flattened between palms. First dust your hands with flour or
powdered sugar. If the cookies are dark or chocolate, use cocoa for dusting.
Easy Solution: Bake a test cookie to get an indication of
dough condition before baking an entire batch. If it spreads too
much, one of the following could be the cause:
Dough was not properly
chilled.
Pure cane sugar (sucrose) was
not used; fructose sugar or a blend of sugars was
substituted.
Baking pans were greased too
much. Don't grease the cookie sheet unless the recipe
calls for it.
Dough was placed on warm
baking sheets.
Used a low-fat margarine,
diet spread, or vegetable-oil spread instead of butter or
shortening. Never use a low-fat spread with 60% or less fat.
Low-fat spreads have a higher moisture content and will make
cookie dough very soft.
Butter makes cookies spread
if the dough is too soft before baking.
Used the wrong type of flour.
Flour can affect how cookies bake and behave. Flours with a
high protein content (bread flour and all-purpose flour)
produce cookies that tend to be flatter, darker, and more
crisp than their counterparts made with cake or pastry
flour. Unbleached all-purpose flour is recommended for the
best spread on cookies. Bleached or chlorinated flours
reduce spread. Macaroon Cookies Most macaroon and meringue cookies are fragile and need special handling. Keep them small and they will hold together better. Some of the meringues, heavy in nuts, keep well if stored in a tightly covered container.
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Answers to your Questions: How To Have A Successful Holiday Cookie Exchange or Cookie Swap - The cookie exchange or cookie swap tradition has been around for many years. The Christmas holiday season is a favorite time to have these parties. They are a lot of fun, and as a bonus you'll have lots of different cookies on hand for the holidays.
Just think - bake one batch
of your favorite cookie and you'll go home with many
different kinds. Invite your
friends, family, neighbors, church members, or community
group.
History
of Cookies
Shipping or Mailing Cookies: When mailing cookies, choose cookies that are hardy so they can stand the trip. Soft cookies generally are the best travelers. Use a strong cardboard box or metal container; line with either wax paper or aluminum foil. Then place a cushion of crumpled wax paper, plastic wrap, or cellophane straw on the bottom. Wrap cookies in pairs, back to back, with wax paper between them. A moisture-proof material, such as plastic wrap, safely holds the flavor while the cookies bounce around. Pack snugly in rows with heavy cookies at the bottom. Tuck popcorn, puffed cereal, or crushed wax paper into the holes to prevent jiggling. Cover each layer with a cushion of wax paper or paper towels. Tape the box shut, print address on box (if paper should become torn in route, the address will not be destroyed with it) and wrap in heavy brown paper. Tie or tape securely. Print name and address plainly on front of package and label "FRAGILE, HANDLE WITH CARE.
Storing Cookies: Always store cookies after they have cooled completely. If still warm, they will get too soft and moist from the condensation and you'll wreck them. For short-time storage follow these suggestions: Crisp Cookies - Stored in a container with loose lid unless you live in a humid climate. If your humidity is high, store these cookies in an airtight container as well. Fragile Cookies - Store in a shallow tin instead of a deep cookie jar or crock as extra weight will break the delicate treats. Frosted Cookies - Stored only after the frosting is set on the cookies. Like soft cookies, all frosted cookies should be stored between layers of waxed paper. It is best if you do not stack the layers deeper than 3 layers. Soft Cookies - Placed between sheets of waxed paper in an airtight container. Make sure the container has a snug fitting lid. If the cookies begin to dry out, place a slice of on a sheet of waxed paper and place inside the container. Replace the slice of bread as needed. Cookie Jars - If storing cookies in a cookie jar, line it with a resealable plastic bag for airtight storage. Freezing Cookies: For a longer storage you should freeze baked cookies in airtight freezer containers, freezer bags, or aluminum foil. NOTE: Don't use cardboard containers because they pick up freezer odors. They can be frozen up to twelve months.
First put a piece of waxed
paper or foil in the bottom of the container. Then, place the cookies so
they aren't touching and separate the layers with waxed paper or foil to
protect. Seal tightly.
Before serving the cookies
make sure you thaw them in their original freezer wrappings (so that
condensation forms on the wrapping, not on the cookie).
Crisp cookies may soften when thawed after
freezing; to re-crisp, put them in a 300°F oven for 8 to 10 minutes.
Freezing unbaked cookie dough: Most cookie dough freeze extremely well and can be kept frozen for up to 3 months. The most important thing to keep in mind is that the dough will absorb any odd odors present in your freezer if it's not properly wrapped and sealed. To prevent this smell-sponge effect-as well as freezer burn-wrap the dough securely twice.
It's also a very good idea
to write the type of cookie dough and the date it was frozen on the
outside of the package. When you are ready to bake simply let the dough
defrost in the refrigerator. This will take several hours, so plan
ahead.
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