More baker's tips
• Keep an oven thermometer in your oven at all times. It will not control the heat, but will help determine the temperature of the oven so that you can lower or increase heat as necessary. When baking, allow ample preheat time, about 20 minutes before baking.
• For best results, use the ingredients called for in a recipe. Generally, solid margarine can be substituted for butter, but using soft margarines in baking will create a different texture and possibly cause recipe failure. For easier mixing, have butter, margarine or shortening at room temperature.
• For tender cookies, add flour gradually to creamed mixture and mix just until combined. Over-mixing cookie dough can make cookies tough.
• When rolling cookie dough, work with a small amount of dough at a time and lightly sprinkle work surface with flour to prevent sticking. Use a minimum of flour to prevent tough cookies. Also, lightly flour cookie cutters to avoid dough sticking to cutters. Brush any excess flour off cookies with a small brush before baking.
• For best results, use the ingredients called for in a recipe. Generally, solid margarine can be substituted for butter, but using soft margarines in baking will create a different texture and possibly cause recipe failure. For easier mixing, have butter, margarine or shortening at room temperature.
• For tender cookies, add flour gradually to creamed mixture and mix just until combined. Over-mixing cookie dough can make cookies tough.
• When rolling cookie dough, work with a small amount of dough at a time and lightly sprinkle work surface with flour to prevent sticking. Use a minimum of flour to prevent tough cookies. Also, lightly flour cookie cutters to avoid dough sticking to cutters. Brush any excess flour off cookies with a small brush before baking.
• For even cooking, use one baking sheet at a time. If your oven bakes unevenly, rotate cookie sheet halfway through cooking. Cool cookie sheet between batches, otherwise batter will spread and brown too much on the bottom. For efficient baking, three cookie sheets are ideal -- one in the oven, one you are filling and one cooling. To cool pans quickly, carefully run under cold water and then towel them dry.
• To store cookies: cool completely, don't frost them before storing, so they won't stick together. Store crisp and soft cookies separately. Store in airtight containers such as sealed plastic bags or rigid plastic containers. Parchment paper between layers will prevent cookies from sticking together. Well-wrapped cookies will keep in the freezer for up to six months.
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• To store cookies: cool completely, don't frost them before storing, so they won't stick together. Store crisp and soft cookies separately. Store in airtight containers such as sealed plastic bags or rigid plastic containers. Parchment paper between layers will prevent cookies from sticking together. Well-wrapped cookies will keep in the freezer for up to six months.
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