- Cookie Monster
Can you believe it's almost December? I have been warned by the wise women around me that time will fly when I get "older". Well, I must be older now because this year just dashed by and December is beckoning at my door. And that means exchanging and eating lots of cookies.
So here is a round up of cookies for you and some tips on making yummy cookies.
1. If you are making a large volume of cookies, use a kitchen scale to weigh your dry ingredients.
Print this baking conversion chart and convert your ingredients into weight rather than volume. It will save you a lot of time and your baking results will be more accurate.
2. Most cookie recipes can be mixed, made into dough balls, and refrigerated or frozen until ready to bake. Get a few cookie scoops to make it easier. Bake dough balls frozen and add few more minutes to baking time.
3. If you are not able to freeze the cookie dough (some recipes won't allow this) , measure dry & wet ingredients ahead, store in Ziplock storage bags until ready to bake.
4. When incorporating dry mixture into wet (butter, sugar, eggs), use folding technique using a rubber spatula just until flour mixture disappear. Over mixing or beating will result in tough cookies. In IPC kitchen, we use our gloved hands and gently fold in dry ingredients since we bake in large volume.
5. Use parchment paper for easy clean up! Parchment rolls in grocery stores are so expensive and so cumbersome to use. Look for paper & chemical companies in your Yellow Pages. They sell parchment paper sheets(or also called baking liner sheets) in a box of 1000 (16x24, I cut these in half to fit my cookie pans) for $40. I split this box with a friend and we have cheap parchment paper to last us several years. Or here is a package of 100 @ Amazon.
Have a wonderful December!
Let me preach to myself and say "Don't let the busyness make you forget the loved ones around you".