Cookie Tips
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Cookie Tips
Last updated 6/12/2012 1:17:39 AM. Recipe ID 48142. Report a problem with this recipe.
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      Title: Cookie tips
 Categories: Tips
      Yield: 1 Servings
           See below
  Cutting edge: Use a wire cheese slicer dipped in flour to cut
  uniform-size cooies from refrigerated dough.
  Shaping up: Dampen your hands. It makes it easier to shaped cookies.
  Here is a timesaver that eliminates the need to chill dough: Place
  dough between two pieces of waxed paper cut to cookie sheet sixe.
  Roll out 1/8" thickness.  Lift off top sheet, cut out cookies as
  close together as possible. Then put dough in the freezer 5-10
  minutes. When it's firm, cutouts can be easily lifted off with a
  spatula, & they won't lose their shape. Reroll excess dough & repeat.
  Make square cookies with a pizza cutter & save time. Less handling
  means they'll be less tough.
  If you want perfectly round drop cookies, bake them in a muffin tin.
  But grease the tim well. You'll never get a spatula under these
  cookies. You may have made up extra cookie dough to keep on hand. But
  if you have time when you're making the first batch, you can take the
  process one step further. Drop the extra dough by tsp. on a cookie
  sheet. Pop them into the freezer & bag them when they;re frozen. Then
  when the mood strikes you, you can bake cookies with hardly any
  When you;re making up a big batch of plain cookie dough, put some in
  small zip closing plastic bags with a few drops of food coloring. You
  can blend the color in with no mess, & you'll have pink dough for
  Valentine's Day & green for St.  Patrick's Day ready to go.
  Place cookie sheet in middle of rack. It shouldn't touch sides of
  oven or baking won't be even.
  Use a light or shiny sheet. Dark ones may make cookies too brown.
  If fresh baked cookies won't slip off the sheet without crumbling,
  just warm the sheet over a burner or put it back in the oven for a
  minute before trying again.
  Around any holiday, if special cutters are needed, take the serrated
  edge from a discarded food wrap box & it can be bent into any shape &
  works very well. Tape ends together with cellophane tape.
  Make all cookie dough in one day, using the same bowl. Start with
  light colored cookies & end with dark. Wrap each batch separately,
  tag it with the name of the cookie & baking time & temperature, then
  freeze it until "Bake Off" time. There will be only one kind of clean
  up each day.
  If you want to keep everyone away from cookies then wrap in brown
  paper & lable "Liver" on the package.
  As a gift, make several kinds of frozen cookie dough & deliver cartons
  along with a recipe card & baking instructions to people who work
  outside the home.  They can have "home made" cookies anytime.

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Recipe ID 48142 (Apr 03, 2005)

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