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How-to Bake Cookies

  • Heat the oven ahead of time.
  • Place oven rack in centre position.
  • Use butter or margarine (not fat-reduced spread).
  • When a recipe calls for an egg, assume it is a large egg.
  • Line baking sheets with parchment paper to eliminate the need for grease and to save clean-up time. Recommended for ‘sticky’ cookies, such as macaroons and meringues.
  • Always check cookies at the minimum baking time.
  • For drop cookies, use a small ice cream scoop so they will be the same size and bake evenly.
  • For evenly browned cookies, use shiny aluminum or stainless steel baking sheets.
  • For non-stick or dark coated baking sheets reduce oven temperature by 25 degrees.
  • If cookies have cooled too long and are difficult to remove, reheat the cookie sheet in the oven for one minute.
  • If cookies begin to harden, place a piece of apple in the jar.
  • Empty coffee cans (1-lb/500g size) make excellent cookie jars and freezer containers. Seal cookies in plastic bags before placing them in the cans.



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