- Cookie Tips -
Source of Recipe
by Grandpoohbah, from various sources
FREEZING COOKIES & DOUGH: from allrecipes
(http://allrecipes.com/advice/coll/all/articles/174P1.asp)
Too many cookies on your hands? Want to have a large variety of cookies ready-made at your fingertips? Like to have cookie dough around for those last-minute needs? Move those frozen chicken pot pies and cartons of fudge swirl ice cream aside. It's cookie-freezing time!
Freezing unbaked cookie dough
Most cookie doughs freeze extremely well and can be kept frozen for up to 4 or 6 weeks. The most important thing to keep in mind is that the dough will absorb any odd odors present in your freezer if it's not properly wrapped and sealed. To prevent this smell-sponge effect-as well as freezer burn-wrap the dough securely twice. It's also a very good idea to write the type of cookie dough and the date it was frozen on the outside of the package. When you are ready to bake simply let the dough defrost in the refrigerator. This will take several hours, so plan ahead. The cookie doughs that freeze best are shortbreads, chocolate chip, peanut butter, refrigerator, sugar, and brownies, just to name a few. The types of cookie doughs that do not freeze well are cake-like cookies and cookies that have a very liquidy batter, such as madeleines and tuiles.
Freezing already baked cookies
Freezing baked cookies is a great way to preserve their freshness. Baked cookies will keep in the freezer for up to 3 or 4 weeks. As with freezing cookie dough, the most important thing to keep in mind is that you don't want your cookies to absorb any odors. Double-wrap the cookies securely and write the date and the type of cookie on the outside of the package. When you are ready to eat your frozen cookies, just let them come to room temperature, or, for you impatient types, pop them in the microwave on high for about 30 seconds. (Times will differ depending on the size of cookie you're defrosting.) We still haven't come across a baked cookie that doesn't freeze well. So feel freeze loads of assorted cookies to keep yourself supplied with yummy goodies, any time.
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CORRECT COOKIE TEXTURES: from allrecipes
(http://allrecipes.com/advice/coll/christmas/articles/177P1.asp)
How to Get the Texture You Want in Your Cookies
Cookies are a favorite goodie of just about everyone. And it seems like just about everyone has a different opinion of how cookies should be. Some people like their cookies crisp and delicate. Others prefer a chewy cookie with a thickness that you can sink your teeth into. The conundrum lies in getting the cookies you bake to have the texture you want. The exact same cookie recipe can bake up into two completely different cookies, the flavor will be the same but the texture will be different. How, you ask? The reasons all lie within the variables of ingredients, mixing technique, temperature, and equipment and baking time.
Ingredients
The ingredients you use are extremely, extremely important in achieving your desired cookie. Doing something as small as using baking powder instead of baking soda or using cake flour instead of all-purpose flour can make a huge difference. Even the type of fat you use in your cookie will dramatically affect its outcome. The basic building blocks of most cookies are fat, flour, baking powder and baking soda, sugar, and eggs or other liquid.
* Fats - The fats most often used in cookies are butter, margarine, shortening and oil. Fats play a major role in the spread of your cookie. In other words, they help to determine if your cookie spreads out into a thin mass on the cookie sheet or pretty much keeps its original shape. Shortening, margarine and spreads are fairly stable so they will help cookies keep their original unbaked shape. Butter melts at a much lower temperature than the other solid fats, so cookies made with it will tend to spread out. And oil, since it already is a liquid at room temperature, produces cookies that keep their shape. The amount of fat also affects the cookies. You can basically think of it this way: More fat equals flatter and chewier to crispier cookies. Less fat equals puffier and more cake-like cookies.
* Flour - Flour also affects how cookies bake and behave. Flours with a high protein content like bread and all-purpose flour will help to produce cookies that tend to be flatter, darker, and more crisp than their counterparts made with cake or pastry flour.
* Baking Powder and Baking Soda - Baking powder and baking soda are the two most common leaveners in cookies. Baking soda is simply bicarbonate of soda, while baking powder is a combination of bicarbonate of soda plus an acidic ingredient (cream of tartar). Baking soda neutralizes the acidity of the dough, allowing the cookies to brown in the oven. Since baking powder already contains its own acid, it will not reduce the acidity in the dough, and the resulting cookies will be puffier and lighter in color.
* Sugars - The type of sugar and how much you use also plays a big role. White sugar will make a crisper cookie than brown sugar or honey. In fact, upon standing, cookies made from brown sugar will actually absorb moisture, helping to insure that they stay chewy. Thus the reason that most chocolate chip cookie recipes contain both brown and white sugars is that you get the best of both worlds! If you lower the amount of sugar called for in a cookie recipe the final baked cookie will be puffier than its high sugar counterpart.
* Eggs and Liquids - Eggs and liquids can either cause cookies to puff up or spread. If egg is the liquid it will help to promote puffiness. Just a tablespoon or two of water or other liquid will help your cookies spread into flatter and crisper rounds. One thing to remember is the different effects of egg yolks and egg whites. Egg yolks will help to add moistness whereas egg whites tend to make cookies drier. To make up for the drying effect of the egg whites extra sugar is added. This is the reason that cookies made with just egg whites tend to be so sweet.
Mixing Technique
Cookies are not as delicate as cakes, but mixing still plays an important role. The most important step in cookie mixing is the creaming step. This is the step where the fat and the sugar are whipped together until light colored, smooth and fluffy. This helps to incorporate air into the batter, which you need if you want your baking soda and/or baking powder to work. Another important factor is not to overmix the dough. Once you combine the dry and wet ingredients, mix until just combined and no longer.
Temperature
Do not underestimate the importance of temperature in cookie baking. Cookie dough that is chilled before baking will hold its shape and produce a slightly puffier cookie. Cookie dough that is at room temperature before baking will spread and flatten out while baking. So if you happen to have a very warm kitchen, it's a good idea to refrigerate the dough before you bake it.
Equipment and Baking Time
Different baking sheets and whether you grease the sheets or not will produce different results. A good baking sheet can make a big difference. Super thin baking sheets will cause the cookie bottoms to cook faster, sometimes resulting in burnt bottoms. Yuck! Insulated baking sheets allow air movement and will help to produce puffier cookies. If you want flat crisp cookies, your best bet is the standard semi-thick baking sheets that are available just about everywhere. If you grease your cookie sheets before baking, it will cause the cookies to spread out more but if you don't grease the sheets you run the risk of the cookies sticking to the sheets and making a big mess. A good and fairly inexpensive solution to this is parchment paper. Its non-stick surface makes for easy cookie removal and yet it doesn't cause the cookies to spread out.
Yes, it is true the longer you bake something the more cooked it will become. Cookies are usually baked from 350 degrees F (175 degrees C) to 400 degrees F (205 degrees C). Since cookies are small they tend to bake fast. A difference in temperature can completely change the amount of time you'll need to bake your cookie. If you want your cookies to be chewy, the trick is to slightly underbake them. If you want them to be crispy, bake them a little longer. The best way to do this is with an accurate oven thermometer, a timer and your watchful eye until you get it all down.
So How Do You Want 'Em?
So now that you know a little bit about what goes into the cookie, how do you combine it all to come up with your favorite winning texture? Just follow these tips to get the cookie you desire. Don't be afraid to mix and match, your ideal might just lie somewhere between all the extremes. Start baking cookies - there's a texture to find!
* Flat - If you want your cookies on the flat side, you can do some or all of the following things: Use all butter, use all-purpose flour or bread flour, increase the sugar content slightly, add a bit of liquid to your dough, bring the dough to room temperature before baking.
* Puffy - If you like your cookies all light and puffy, try some of the following tricks: Use shortening or margarine and cut back on the fat, add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda, refrigerate your dough before baking.
* Chewy - If chewiness is your desire remove the cookies a few minutes before they are done, while their centers are still soft and not quite cooked through. The edges should be slightly golden but the middle will still look slightly raw. Use brown sugar or honey as a sweetener. Try using egg yolks instead of whole eggs, this will add some extra moistness to the cookies thus helping to be a bit more on the chewy side.
* Crispy - For crisp and crunchy cookies, bake your cookies a few minutes longer than suggested and immediately remove them to wire racks to cool. Cookies made with all butter and a high amount of white sugar will also crisp up quite nicely. Another trick is to use bread flour.
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MAILING COOKIES: from allrecipes
(http://allrecipes.com/advice/coll/christmas/articles/176P1.asp)
Everyone loves to receive packages in the mail, especially the edible variety. Make sure you get cheers, not jeers, when you mail your elegant eatables.
No, no, no!
Certain cookies tend to ship better than others do. We recommend that you do not mail cookies with custard or custard-like fillings or toppings, including Cheesecake Bars or Nanaimo bars. The custard could spoil, making a very unwelcome gift. For that matter, any cookie that requires refrigeration is not a good candidate for the mail. Another type of cookie that doesn't hold up well for mailing is one with a delicate, cake-like texture such as Madeleines. And now, on to the kinds of cookies that loved to be mailed all over the world.
Yes, yes, yes!
Cookies that have a crunchy or hard texture such as Biscotti, Mexican Wedding Cakes, Crisps, Springerele, and Shortbreads make excellent choices for mail delivery. They tend to be fairly sturdy, so you don't have to worry too much about breakage. And since they already have a fairly dry texture, drying out isn't much of an issue.
Cookies that have a slightly chewy texture, like Chocolate Chip, Oatmeal-Raisin, Snickerdoodles, and White Chocolate Cranberry Cookies also ship well. These cookies will tend to dry out if they are in the mail for more than a week, so if their destination is a long way off, you might want to ship them by express to ensure that they arrive just as tasty as when they left.
Macaroons and Pignoli mail beautifully. Their chewy, moist textures only seem to improve after they've aged a few days. Who wouldn't want to receive a single, perfect chocolate-dipped coconut macaroon as a special treat?
Dense bar cookies such as Fudge Brownies, Blondies, or Peanut Butter Bars are delightful to receive in the mail. Just be sure to individually wrap each one with plastic wrap to keep that moist, gooey, dense texture from drying out.
Good things come in secure packages
Once you've baked and cooled your cookies, you're ready for the next step: packing them. There are a few guidelines you should follow when it comes to preparing cookies to be mailed. Follow these and your special packages should arrive fresh, in one piece, and great tasting.
Don't pack crisp and soft cookies together. The moisture from the soft cookies will seep into the crisp cookies, making them lose their delightful crunch.
Don't overstuff your container. Your cookies may be damaged. Likewise, don't under-pack your container. The cookies should fit snugly. If you have too much space, crumple up a bit of tissue paper to fill the holes.
Pack cookies in a sturdy tin or airtight container. On the bottom of the container place a piece of bubble wrap, then line the container with parchment paper or cellophane, leaving enough to tuck over the top once the container is fully packed. Place one layer of cookies in the container. Cover with parchment paper. Arrange another layer of cookies, followed with more parchment paper, and continue this layering until the container is full. Tuck the cellophane or parchment paper over the top, then place another piece of bubble wrap on top, and seal your container.
You now need to pack your tin or container in a heavy-duty cardboard box that's large enough to allow a two- to three-inch cushion between the tin and the wall of the outside box. Place a layer of shipping peanuts, air-popped popcorn, or crumpled paper on the bottom of your shipping box. Set your cookie tin on this bottom layer. Then fill in the sides and top with more shipping materials. Seal the shipping box with two-inch-wide shipping tape. Place a mailing label on the box, and you're ready to send those treats on their way. Rest assured you won't be seeing any "Return to Sender" messages coming your way!
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Alton Brown gave us a GREAT tip on rolling cookies out...i NEVER een thought about ALL these years.
He uses POWDERED sugar or confectionary sugar instead of flour when rolling out "sweet" doughs...then the gluten content is not messed with and the cookies retain the flavor they should have.
And he puts thick elastic bands on each end of his rolling pin...then the dough stays within the elastic and all the cookie dough is rolled out to the SAME thickness!
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