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Tips--Techniques--
Chemistry--Notes
Use
the best ingredients available: fresh eggs, pure flavorings or extracts,
all vegetable shortening, real margarine, fresh all-purpose flour, fresh
bulk shredded coconut, fresh leavenings, etc. What you use will make the
difference between a successful tasty goody and seagull food.
Should
you use butter or margarine? A few of the recipes in this booklet
specify using butter. It is important for the success of those recipes
that you do. If you use margarine, the cookies will be soft and won't
taste as rich.
Other
recipes require margarine. If you use vegetable spread instead of real
margarine, your cookies will not turn out as they should. I learned this
the hard way.
Last
year, I bought my regular brand of "margarine" and made a
batch of "Toll House" Chocolate Chip cookies. When Lindsey ate
one, he complained that it tasted "off" and he didn't eat any
more cookies from that batch, quite odd. After checking the flour and
the other ingredients, I discovered that my "margarine" was
really vegetable spread. The packages looked very much alike. But, the
result was very different!Cold
eggs fresh from the refrigerator should be coddled. Place the uncracked
eggs in very warm (almost hot) water and let them set for a few minutes.
Always
crack your eggs into a bowl, then pour them into your mixing bowl.
Occasionally, I have come across bloody eggs and I was glad that they
did not get mixed in my dough. Also,it is hard to pick egg shells out
of your mixed ingredients.
It
is important to not over beat your dough. But, you do need to mix it
thoroughly. I add the dry ingredients 1/2 cup at a time. Blend in, then
add the next 1/2 cup.
I
photocopy most recipes so I can write on them. I especially like to do
this when I am trying a new recipe. I am able to keep my cookbooks clean
and I have an accurate record of what was created. Be sure to jot down
the specific ingredients used and any tips that you want to remember.
You will have a better chance of recreating your successful recipe.
I
recommend buying a few good quality stainless steel serving scoops in
various sizes. My favorite scoops are a 1 and a 1 1/2 tablespoon size. I
refer to these as 2-bite and 3-bite scoops. I have found them invaluable
and cannot think of a better way to evenly shape and quickly measure out
cookie dough. Your results will be great looking cookies.
To
make the Spritz cookies, you will need a cookie press with changeable
stamped plates. I have learned that the metal manual press with the
screw type plunger works best and lasts longer.
Occasionally,
a recipe will call for you to use parchment or baking paper. This will
seem like an extra expense but you will be glad you used the parchment
when you make "Easy Sticky Buns".
The
type of mixer you use does not matter. My previous mixer was a small
hand-held 5-speed mixer. I used it for many years before I finally wore
it out making biscotti. Now, I have a large capacity KitchenAid mixer.
You just need to be aware of how long it takes for your particular mixer
to properly blend the ingredients.
Several
years ago I invested in air bake baking sheets. There was a definite
improvement in the quality of my finished cookies. You will need to
experiment to learn how to get the best results. Watch for sales and
pick up at least two. I have six sheets. Now, I don't have to wait for
the baking sheet to cool before I am able to set up the next batch for
the oven
If
you do not have air bake baking sheets, you could stack two single layer
sheets on one another. I recommend placing a smaller one upside down on
top of a larger one. This way you will create an air space between the
sheets
I
have a conventional electric oven and through trial and error have
learned that my cookies turn out better when baked one sheet at a time.
Consequently, I have more time during the baking cycle to do other
things. Usually, I'll set up the next baking sheet for the oven, remove
the cooled cookies from another sheet, and do some cleanup. When the
timer sounds, I'll pull the hot sheet out of the oven, slip the next one
in, set the timer, and then, prepare the next baking sheet
Sometimes,
the baking instructions will direct you to move your semi-cooled cookies
to cooling racks. I do use them occasionally. However, my cookies are
usually eaten (snitched) before they have a chance to cool
I
hope you find the above information helpful. Have fun making and sharing
these recipes with your family and friends
Now,
it's time to get baking.
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