Cookie Dough, Making

Cooking Recipes Catalogue
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No other kind of baking is as simple and informal as making cookies. Whether you are a long-time cookie baker or a novice enthusiast, we intend to inspire you. The basic techniques demonstrated in this section will give you the skills to keep your cookie jar filled with our irresistible confections.

Success also depends on using the right equipment. For best results, bake on cookie sheets made from shiny, heavyweight aluminum with low sides or with a lip on one edge. Baking pans with high, straight sides will block heat and cause cookies to bake unevenly, while insulated sheets heat so slowly that cookies may require a different baking time than specified in these recipes. Also avoid dark sheets, as they absorb heat and may cause overbrowning. While the best procedure is to bake on the center rack of your oven, you can stagger two sheets at one time and switch positions halfway through baking to allow even exposure to heat.

Measuring Flour
Before spooning the flour into the measuring cup, stir it lightly with a fork in the canister to lighten it. Then fill the cup with flour, but donít pack it down. Level by sweeping across the top with a small metal spatula or a knife.

Measuring Brown Sugar
Spoon brown sugar into the measuring cup so that it rises in a mound slightly above the rim. Press the brown sugar firmly into the cup with your hand. To unmold, turn upside down; the sugar will hold the shape of the cup.

Measuring Shortening
Fill a measuring cup with shortening. Press the shortening firmly into the cup with a rubber spatula. Level off by sweeping across the rim with the spatula or a knife.

Measuring Butter (Margarine)
Donít have the butter or margarine too soft or it wonít cut cleanly and accurately. With a sharp knife, cut through the butter or margarine following the measurement guidelines printed on the paper. Let soften fully before making dough.