Hello. I hope everyone is doing well. We’ve been busy with work and chores, but the highlight of the weekend was spending a day celebrating my father’s 92nd birthday with the family, with lots of eating, talking and laughing.
Today is Tuesday again – they do roll around so quickly, don’t they? Here are a few more tips and hints.
1) When baking cookies, always put cookie dough on cold cookie sheets – warm cookie sheets will make them spread.
2) An easy way to make drop cookies is to put the dough into a zip-close bag, cut the bottom corner off and drop onto cookie sheets.
3) For best results, always have butter, eggs, cream cheese, etc. at room temperature before mixing batter or dough.
4) Store soft cookies tightly covered and crisp cookies loosely covered. And always store them separately.
5) A slice of bread in the cookie jar will keep chewy cookies soft.
6) To measure honey or molasses for cooking, spray the inside of the measuring cup – the liquid will come out easily.
7) Always pack brown sugar into measuring cups and level off the top.
8) Do not pack flour into cups – just spoon in and level off the top.
9) For less mess when rolling out cookie dough, roll between sheets of wax paper or plastic wrap.
10) No cookie cutters handy? Cut rolled-out dough into squares with a sharp knife or wash and dry cans of various sizes to use as cutters.
I hope you find something of value in these articles. As always, any comments are welcome. And if you have a great idea, please share it with us all.