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Cookie doughs range from those soft enough to
drop to those stiff enough to shape into a roll an slice for baking.
Between these extremes are doughs which are spread
in the pan and cut after baking, doughs just stiff enough to roll and those
which are molded with a cookie press or pastry tube.
Baking cookies: Bake cookies on sheets
with no sides or with very low ones.
Or bake on inverted pans so that warm air can
circulate freely over cookies and brown the tops.
Storing cookies: Cool cookies thoroughly
before storing.
To keep soft cookies moist and crisp cookies
dry, store each separately in tightly covered jars.
If crisp cookies become soft they may be reheated
until crisp. |
Shaping Cookies
Cookie doughs for rolling or slicing are more
easily handled if they are well chilled others may be chilled if time allows.
Rolled cookies: Have dough as soft as
it can be handled. Use only as much of the chilled dough as can be handled
at one time and keep the remainder cold.
Shape a portion of dough quickly into a smooth
ball and place on lightly floured board or on board covered with canvas
or heavy towel.
Roll out from center to edges with light deft
strokes of floured rolling pin, keeping the edges the same thickness as
the center.
Shift the dough frequently to be sure it is not
sticking to board but do not turn dough over.
Keep rolling pin and board free from any particles
of dough.
Work rapidly and lightly.
Dust additional flour on board or pin when necessary
but use as little as possible.
Excess flour makes cookies tough.
Dip cutter into flour, shake to remove excess
flour and cut cookies as close together as possible.
Place on baking sheet with spatula, leaving 1
inch space between cookies.
Save scraps from each rolling and combine al
for chilling and rerolling.
Cookies made from rerolled dough will be less
tender.
Shortcut Methods: Shape cookie dough into
small balls and place on cookie sheet.
Flatten out with tines of fork, spatula or bottom
of a tumbler, covered with waxed paper.
Roll dough on bottom of inverted baking sheet
and cut into desired shape.
Remove scraps between cookies.
This method is especially useful when dough is
a little too soft to handle well or if cookies are being cut into large
shapes which would be difficult to move.
Cut cookies into squares, triangles or diamonds
with knife or pastry wheel to eliminate rerolling of scraps. |
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Biscuits aux Pommes et aux Flocons d'avoine
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french/francais |
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Biscuits de Fantaisie - french/francais |
Diane, Ile Bizard, Canada |
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Biscuits Grains de Chocolats et Arachides
- french/francais |
Jocelyne, St.-Eustache, Canada |
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Biscuits Sablés - french/francais |
BON APPETIT! |
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Chipits Chewy Milk Chocolate Cookies |
Chantal, Montreal, Canada |
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Chocolate Chip Cookies |
Janice, NDG, Canada |
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Coconut & Raspberry Cookies |
Pierrette, Ile Bizard, Canada |
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Dark Chocolate Madeleines with Mint Chocolate Glaze |
BON APPETIT! |
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Gingerbread Men |
BON APPETIT! |
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Janice's Lemon Cookies |
Janice, NDG, Canada |
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No Bake Cookies |
BON APPETIT! |
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Peanut Butter Cookies |
BON APPETIT! |
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Valentine Sugar Cookies |
BON APPETIT! |
Puddings
OTHERS
Plum
Cake