AROUND THE WORLD MAKING COOKIES
The American method of baking is quick baking. The cookies are not allowed to dry out. For quick baking put the cookies into a 450° F. oven and reduce the temperature as needed. If hard cookies are desired, after the cookies are baked the temperature is reduced to 250° F. and the cakes are allowed to stay in the oven to dry out.
The Northern European method of baking is slow baking. This makes a crisper harder cookie. The temperatures should be 350° F. to 275° F.
Measure accurately. Use standard cup and spoon measures.
Always measure flour before sifting unless the recipe says: measure after sifting. The amount varies several tablespoonfuls before and after sifting.
Measuring the fat is important for the best results. Cutters are on the market to cut pound cakes of butter or lard into cupfuls or portions of cupfuls. These are convenient as a labor saver, as well as a means of accurate measurement.
Pastry blenders are also on the market. These are particularly useful in blending butter into flour and sugar, in cookie making.
The use of the blender prevents the fat from becoming oily, as it frequently does when the blending is done with the hands.
A large rubber plate scraper, with flexible points, is an indispensable kitchen implement in cookie making. Use the scraper for removing mixed ingredients from bowls. It prevents waste and insures accuracy.
Another great cookie recipe from the"Big Book Of Cookies".
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