Re: Rsn Cookie Exchange!
TIDBITS
If you are baking more than one sheet of cookies at a time, ensure even browning by switching the sheets from top to bottom and front to back halfway through the baking time.
Have you ever had your cookie dough spread over the baking sheet? This is probably because the sheet is still too warm from the prior batch. Run cold water over the bottom of the sheet to cool it down. Or you may have overgreased the baking sheet to begin with.
For a pretty flower design on sugar cookies press the bottom of an empty plastic thread spool (label removed) into the rounds of the dough.
Before slicing icebox cookie dough, make sure it's very cold. Keep any extra dough in the refrigerator until you need it. You can help maintain the round shape of the dough "log" by making a quarter turn every four to six slices. This will help to maintain its round shape.
Always store crisp cookies in a container with a loose fitting lid. Cake-like cookies should be stored in a tight fitting container. Use wax paper to separate layers of cookies to keep them from sticking together. Plastic wrap does not allow enough air to circulate. Always make sure your cookies are cooled completely before storing them and don't mix soft and crisp cookies in the same container. If your crisp cookies become soft, try re-baking them for five minutes in a 300-degree oven.
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