A loooong time ago (I think probably 2007), Megan wrote up the most *awesome* post with all her baking tips. The best way to roll out cookies, what to freeze/not to freeze, etc.
Does anyone have it saved anywhere? I think the name of the thread was "Cookie Baking Tips" and a few of them are c/p below. I guess I had saved a few of them on my hard drive. More than likely, when my work laptop was upgraded, the main doc. was probably in a weird folder that wasn't backed up and got wiped out. I swore I printed it out but I can't find it anywhere! I loved loved loved that post.
TIA!
5. buy a roll of baking or parchment paper! cut the pieces to fit the bottom of the cookie sheet. bake cookies on this. it is great... the cookie sheets are not dirty, and when you take the cookies out of the oven wait a quick 15 seconds and then pull/slide the paper (and cookies) off the tray onto the counter. Wait till the cookies are completely cooled before removing them from the parchment paper and storing. Many cookies need to "settle" after cooking. if you try to remove them directly with a spatula from the cookie sheet you risk breakage. on the other side, if you leave cookies to cool too long on the sheet you risk them sticking (plus they will continue to (over)bake on the hot cookie sheet)... parchment is the best and easiest way to ensure cookies dont stick and dont break. and, you can re-use the same piece or parchment paper a few times!
7. rolling cutout cookies - as soon as the dough is made, and it is still warm and kinda sticky... roll a portion of the dough between 2 sheets of wax paper. use a portion of dough big enough to be a bit smaller than a cookie sheet. too much dough... lift up the top sheet and take some away. not enough dough in one corner... lift the top sheet, and another lump of dough where require and re-roll. stack the sheets of rolled dough on top of each other on a cookie sheet and refrigerate overnight. the next day, take the sheets out one at a time (leaving the rest in the fridge). rip off the top sheet of waxed paper, place it back on top and flip it over. rip off the bottom (now top) sheet and rapidly cut out the dough with cookie cutters and place on parchment lined baking tray. gather the scraps and re-roll between 2 sheets of waxed paper, placing them in the fridge (or freezer) to re-chill before cutting shapes. Why this is helpful... 1. it is easier and cleaner than dealing with a wooden cutting board and flour 2. using too much flour will make the dough tougher and the cookies will be harder. what can you do with that leftover used waxed paper? I cut it into rectangles and use that between the layers of baked cookies when i box them to freeze!
8. invest in some rolling pin spacers. these are available at most kitchen shops and are relatively cheap. they will ensure that your dough is rolled out to the same thickness. not only will be end result be uniform in size and prettier, but they will cook the same time and you wont have burnt edges on some and not others.
-- Edited by Dddiii on Sunday 15th of November 2009 01:04:49 PM
whew - looks like i pulled those old recipes just in the nick of time from the old board - appears the access is gone.
if you give me 24-48 hours, i will re-create a list of hints for you :)
Thank you for looking Sonya!
And THANK YOU Megan!! I had already known the access was gone and when I was looking through my recipe book today and couldn't find the sheet, I actually cried (love those preggo hormones!).
The biggest thing I was wondering about is freezing cookies. What I should freeze as dough and what I should bake and then freeze. A lot of the other tips I have already made part of my normal cookie making routine (bowing down to the cookie goddess every time!) but there are some things I needed to reference the thread for.
Take your time... I really really really appreciate it! I am sooooooo looking forward to making cookies this year!
So proud of you girls!
