Techniques For Perfect Baked Cookies
Posted: Tuesday, May 20, 2008
by Judy
http://FreeCheatingHousewives.com
Baking cookies is not as difficult as some make it out to be. It is fun and it shows creativity. Here are some techniques to follow to ensure perfect baked cookies every time.
1- It is important to measure ingredients exactly as they appear in the recipes. Dry ingredients should be measured in cups and leveled flat with a knife. Overfill the measuring cup and then level it without packing. Spoon measurements (teaspoons, tablespoons) should also be leveled. Liquid ingredient should be measured in liquid measuring cups and read at eye level.
3- A sprinkle of flour is needed to roll out cookie dough. The surface and the rolling pin is floured to prevent sticking. Be careful not to use too much or the cookies will be dry. While rolling, lift the dough and move it around and sprinkle flour underneath frequently. Brush any excess flour off the dough with a pastry brush before cutting shapes or shaping.
4- Dip cookie cutters into flour before cutting out shapes in the dough to prevent sticking. Put the cutter straight into the dough without twisting to ensure the right shape. Use a flexible spatula to transfer them onto the baking sheet.
5- Baking times are given as a guide. Every oven is different and they vary in temperature therefore baking times can be different. Check the cookies at the minimum baking time the recipe gives (recipes will say 'bake 8-10 minutes' so you will check them after 8 minutes). Many cookies will still be soft or appear underdone when removed from the oven but they will continue cooking on the baking sheet. Cookies such as brandy snaps, or florentines should be removed immediately as they get crisp very quickly. Follow the intructions in the recipe to see when and how the cookies should be removed from the oven.
6- Most cookies can be stored in an airtight container. This prevents them from absorbing any moisture thus causing them to soften. Firm cookies like oatmeal cookies keep longer than softer ones like madelines. Store cookies in their own containers. Mixing hard and soft cookies or combining them in a container with cake will cause them to absorb the moisture and soften. When freezing cookies, pack in an airtight container to prevent them from absorbing moisture from the freezer. Pack cookies in lunchboxes or picnic baskets wrapped in foil or in airtight containers so they do not absorb the flavors from other foods.
7- Make cookies extra appealing by presenting them on glass plates, cake stands, tiered miniature stands, china plates, silver trays, etc. To give as gifts, pack them in decorative tins or in baskets or containers. Wrap it in cellophane, tie a nice bow or use curling ribbon.
8- To prepare cookie dough in advance and have cookies ready on demand, the unbaked cookies can be frozen. Shape as desired onto foil-lined cookie sheet and freeze on sheet. Once they are frozen, remove them and pack them either in strong ziptop bags or in airtight containers. The cookies will not stick together once they are frozen individually. This way any desired amount of cookies can be removed from the freezer, set on baking sheets and baked. Give frozen cookies a few extra minutes of baking in the oven.
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Top-level comments on this article: (1 total)For the baker great advice. I'm the eater. In either case a win. Thanks!
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