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Cookie Questions & Answers




Source of Recipe


Kookie
WHY DO MY COOKIES BAKE UNEVENLY?


It may be that they're not uniform in the size and thickness. Arrange in neat, even rows 2 or 3 inches apart on cookie sheets. Another possibility is that your oven has hot spots. Halfway through the baking time, switch the pans from one rack to the other, reversing the sheets front to back.
CAN I SUBSTITUTE SALTED BUTTER FOR UNSALTED BUTTER OR VICE VERSA?

Yes. No need to add or delete salt.
DOES IT MATTER WHAT KIND OF BUTTER OR MARGARINE I USE IN A COOKIE RECIPE?

Yes. Use only butter or margarine that comes in sticks, not any whipped, reduced-fat or tub products. Read the label to be sure the butter or margarine contains 80 percent fat--any less means there's a higher percentage of water, which is not recommended for baking.
HOW CAN I TELL IF THE EGGS I BUY TO BAKE WITH ARE SAFE?

When buying eggs be sure they have been refrigerated and have clean, uncracked shells. Also note the expiration date. Always keep eggs refrigerated in their carton until you are ready to use them. The USDA does not recommend eating raw cookie dough because of the possibility of raw eggs containing harmful bacteria. Any bacteria are killed once eggs are heated to a temperatue of 160 degrees F., so there's no problem once cookies are baked.
I HAVE ONLY DOUBLE-ACTING BAKING POWDER IN THE PANTRY AND I WANT TO MAKE A CHOCOLATE COOKIE THAT CALLS FOR BAKING SODA, TOO. CAN I SKIP THE SOFA AND JUST INCREASE THE POWDER?


No. Double-acting baking powder and baking soda (also known as bicarbonate of soda) make cookies rise, but in different ways. Baking powder is an acid; baking soda is a base. Baking soda can be stored indefinitely in a cool, dry place. Baking powder is a bit more perishable. Store in a airtight, cool, dry area up to one year.
HOW DO I SOFTEN BUTTER?

For best results, remove butter from the refrigerator and place an unwrapped stick between two sheets of wax paper. With a rolling pin, give each side of the butter a few shacks to make it pliable but not too soft. Softened butter should have the consistency of raw cookie dough.
CAN I MAKE MY COOKIE DOUGH AHEAD OF TIME?


Yes. Most cookie dough can be refrigerated or frozen. Pack dough in an airtight container, and store in the refrigerator up to 2 days or freeze up to 3 months. Thaw dough in the refrigerator until just soft enough to use.
To have future batches of cookies ready in minutes, drop tablespoonfuls of dough onto a cookie sheet and freeze until firm. Remove mounds and place in airtight container or heavy-duty plastic storage bag. To bake, place frozen cookie dough on a cookie sheet; let it stand at room temperature for 20 minutes then bake according to recipe directions.