Ten Cookie Baking Tips

November 28, 2016

Now that the holiday mode is here (it gets earlier every year) maybe it is time for you to think about your holiday cookies. I start my baking early to ensure that I am not a mad woman by December and make cookies that are long keepers and can be made ahead and frozen. It helps if you have an extra freezer.

1) Invest in parchment paper. It will save you time and work from having to grease baking sheets and parchment paper is reusable

2) Use good baking sheets; cheap sheets will warp and buckle when heated. Stainless steel is my favorite

3) Use the proper measuring cups; remember that glass measures are for liquids and metal or plastic are for dry ingredients.

4) Invest in a kitchen scale to insure exact measurements

5) Unless stated otherwise in the recipe, have all ingredients at room temperature for better blending.

6) For even looking drop cookies, use a cookie scoop or an ice cream scoop

7) For bar cookies, line your baking pan first with a sheet of aluminum foil and allow it to overhang the pan. After baking bars, simply lift the foil out of the pan. No more leaving half the bars stuck to the sides of the pan

8) Wrap cookies correctly for long storage or for freezer. To do this use Press N’Seal which really prevents freezer burn and keeps those cookies as fresh as the day they were made.

9) For decorated cookies, such as sugar cookies, use bleed proof colored pearled sugars and allow cookies to dry thoroughly before wrapping

10) Always check the expiration date of leavenings such as baking powder, baking soda and yeast.

And check out the array of cookie recipes at www.ciaoitalia.com

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