Sunday, December 21, 2014

Cookie Tips, Past And Present ...

I've been baking through my list of holiday cookies.

I also keep adding to the list.

Which has reminded me of a very key cookie tip:

— Make a list and (try to) stick to it

This was the year I was going to bake only two varieties, but lots of them: Peppermint Sablés* and Snickerdoodles.

But then I thought, "Oh, but I should make Oatmeal Raisin for Bill. And if I take cookies to Bill, I should make Peanut Butter for Donna ... ."

And just like that, the list had doubled.

And then I thought, "But Mom really likes Russian Teacakes. And Paul really likes Toffee Squares."

And presto! The list had tripled.

And then Mom reported that my niece looked crestfallen upon learning that Chocolate Crinkles would not be baked this year.

Well, that won't do.

Chocolate Crinkle dough is in the fridge.

And then I thought of a cookie-as-gift idea for someone for whom I do not usually bake, so, for those of you keeping score at home, that brings the tally to eight varieties.

From two to eight. Just like that.

So, that should be plenty, right?

Except that I've made what I thought was a sufficient quantity of each type of cookie and then realized, no, I really should make another batch of each.

So this year's baking has spiraled slightly out of control.

But hey, butter's on sale.

Speaking of having a lot of cookies on hand, though, one of the other tips I shared on Twitter this week was:

— Enjoy a couple (or a few) with your morning coffee, pre-holidays

We deserve wee rewards for our efforts.

Others that came to mind to share:

– While warm, roll Russian teacakes in powdered sugar to create a "skim coat"; the initial coat will enable powdered sugar to cling when you roll them in more before serving

– Toast walnuts – or other nuts – before using them in cookies; grind for better distribution, chop for better texture

– Baking two sheets of cookies? Rotate them halfway through the baking time, top to bottom, front to back; also, tack 30 seconds onto the second half of baking time to accommodate your oven coming back up to temp

– A stick of butter that's softened enough for baking should bend but not be too soft or greasy

Find more tips in my ebook(let) How to Bake a Better Cookie on Amazon.

* Swap in peppermint extract for vanilla

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