Cookie Tips, Past And Present ...
I also keep adding to the list.
Which has reminded me of a very key cookie tip:
— Make a list and (try to) stick to it
This was the year I was going to bake only two varieties, but lots of them:
But then I thought, "Oh, but I should make
And just like that, the list had doubled.
And then I thought, "But Mom really likes
And presto! The list had tripled.
And then Mom reported that my niece looked crestfallen upon learning that
Well, that won't do.
Chocolate Crinkle dough is in the fridge.
And then I thought of a cookie-as-gift idea for someone for whom I do not usually bake, so, for those of you keeping score at home, that brings the tally to eight varieties.
From two to eight. Just like that.
So, that should be plenty, right? Except that I've made what I thought was a sufficient quantity of each type of cookie and then realized, no, I really should make another batch of each.
So this year's baking has spiraled slightly out of control.
But hey, butter's on sale.
Speaking of having a lot of cookies on hand, though, one of the other tips I shared on Twitter this week was:
— Enjoy a couple (or a few) with your morning coffee, pre-holidays
We deserve wee rewards for our efforts.
Others that came to mind to share:
– Toast walnuts – or other nuts – before using them in cookies; grind for better distribution, chop for better texture
– Baking two sheets of cookies? Rotate them halfway through the baking time, top to bottom, front to back; also, tack 30 seconds onto the second half of baking time to accommodate your oven coming back up to temp
– A stick of butter that's softened enough for baking should bend but not be too soft or greas
* Swap in peppermint extract for vanilla