COOKIE- ABC's Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Helpful hints for making cookies;
Ingredients:
Fats- Shortening or Margarine (do not use spread) will help keep cookies in their unbaked shape. Butter will give a nice flavor but will cause cookies to flatten while baking.
Flour- Most recipes call for all-purpose or pastry flour. Bread flour and cake flour tend to spread less.
Baking soda- Allows cookies to brown in the oven.
Baking powder- Cookies will be puffier and lighter in color.
Sugars- White sugar makes a crispier cookie. Brown sugar will absorb moisture after baking helping to ensure that they stay chewy. Slightly lower the amount of sugar for a puffier cookie.
Mixing- Do not overmix. Adds too much air causing flat overly spread out cookies. When adding dry to wet ingredients mix just until combined.
Temperature- Unless otherwise specified ingredients should be at room temperature. Cookie dough (like cut outs or rolled) chilled before baking will hold their shape better. Drop cookies can be at room temp. before baking. They will spread and flatten better while baking. Invest in an oven thermometer to make sure oven temp. is correct.
Baking sheets- If sheets are too thin cookies will be crisper. Air insulated are great but a little expensive. Semi-thick rimmed (jelly roll) pans are fine. Rather than greasing and for easy clean up use parchment paper or a non-stick pan liner.
Cooling- For chewy cookies, allow them to cool on the pan for 3-5 minutes before transferring to cooling rack. For crispier cookie, allow to cool 1 minute on sheet.
|
|
Directions: |
Directions:Best wishes for great cookies! |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for COOKIE- ABC's is from