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Home > Decorating, Baking & Candy Tips > Cookie Tips |
 
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Cookie Tips To prevent cookies from spreading when baking, use margarine and shortening instead of butter or add a little flour to the dough. Do not use light or whipped margarine to make cookies. The low fat, high water content of these products will produce unsatisfactory results. For soft, chewy cookies, bake about 2 minutes less than directed. For crisp cookies, flatten the dough and bake a few minutes longer than directed. Avoid overmixing cookie dough as it can result in tough cookies. Refrigerate cookie dough for 10-30 minutes before rolling. It will be less sticky and much easier to handle. Prevent cookie dough from sticking to your hands by periodically moistening them with cold water. For easy cleanup, roll cookie dough out on waxed paper. Keep the wax paper in place by sprinkling a few drops of water on the countertop underneath the paper. To keep dough from sticking to cookie cutters, spray them with nonstick vegetable spray or dip them in flour whenever the dough begins to stick. When pressing down balls of dough with a fork, dip the fork into ice water to prevent it from sticking<./p> Cool cookie sheets between batches to prevent the dough from melting and spreading before baking. For evenly browned cookies, use heavy aluminum or dark nonstick-coated cookie sheets and rotate the cookie sheet halfway through the baking time. Avoid greasing baking sheets too generously. Excessive grease will cause cookies to spread and over-brown. Loosen stuck cookies by setting the cookie sheet on a hot, damp towel for a few minutes. Decorate cut-out cookies quickly by filling clear, plastic squeeze bottles with colored frosting and squeezing out designs. Allow frosted cookies to dry completely before using another color. To decorate frosted cookies easily, fill salt shakers with colored sugar and sprinkle on top of frosting before it sets Store frosted cookies between layers of waxed paper or aluminum foil. Store different types of cookies separately so they don't absorb the flavor of the others. Keep cookies moist by storing them in an airtight container with a slice of bread. Frozen cookies can be stored up to six months. To help ensure freshness when shipping cookies, pack them frozen. Use cookie crumbs as toppings for ice cream and pudding. To easily remove bar cookies from the pan and make clean-up a snap, line the pan with aluminum foil before baking. Use a pizza cutter to quickly cut bar cookies into neat, even pieces. |
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