Side Pannel
Tips for Preparing Cookies * (Part 2)
Tips for Preparing Cookies * (Part 2)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cookies
Ingredients List
- ------------------------------PATTI - VDRJ67A------------------------------
Directions
COOKIE HINTS
10). Drop Cookies: Cookies uniform in size will finish baking at same
time. Use ice cream scoop with release bar to easily shape drop cookies. a
#80 or #90 scoop yields about 1 teaspoonful of dough. Make sure cookies are
spaced apart as directed in recipe so as not to crowd cookies.
11). Rolled cookies: Doughs are usually easier to shape and roll after a
period of refrigeration. Remove only enough dough from refrigerator to work
with at one time.
12). Bar cookies: always use the pan size called for. Substituting a
different size pan will affect texture of cookie.
13). Refrigerator cookies: For firm and smoothly shaped rolls, wrap rolls
securely in waxed paper to chill before slicing. Unwrap and slice evenly
with a thin, sharp knife. Use gentle back and forth motion when slicing so
they keep their shape. Rotating the roll while slicing also prevents one
side from flattening.
10). Drop Cookies: Cookies uniform in size will finish baking at same
time. Use ice cream scoop with release bar to easily shape drop cookies. a
#80 or #90 scoop yields about 1 teaspoonful of dough. Make sure cookies are
spaced apart as directed in recipe so as not to crowd cookies.
11). Rolled cookies: Doughs are usually easier to shape and roll after a
period of refrigeration. Remove only enough dough from refrigerator to work
with at one time.
12). Bar cookies: always use the pan size called for. Substituting a
different size pan will affect texture of cookie.
13). Refrigerator cookies: For firm and smoothly shaped rolls, wrap rolls
securely in waxed paper to chill before slicing. Unwrap and slice evenly
with a thin, sharp knife. Use gentle back and forth motion when slicing so
they keep their shape. Rotating the roll while slicing also prevents one
side from flattening.
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