I know all of you want to make really “pretty ‘ cut out cookies that don’t look like the dreaded “blob” cookie. ( Note to self, if no one can tell what the baked cookie shape is………time to read the “Cookie Tips and Techniques.” ) Again. You want nice, sharp cookie edges. (This is, after all why we buy cookie cutters…….so the cookies will have some resemblence to the cutter shape.)
Always have all of your ingredients at room temperature. This will make creaming your butter and sugars so much easier. Be sure the butter and sugars are well creamed before adding the room temperature eggs. Add one egg at a time. Combine each egg and then add the next. Making sure all of your wet ingredients are well combined will make adding your dry ingredients much quicker and easier. You do not want to over beat the dough once you have added the dry ingredients. Beat just to combine.
Chilling your cookie dough is very important. Well chilled dough doesn’t stick to the surface as you roll out it out. (I mean cold.) The more flour you add as you are rolling your dough out, the less tender the baked cookie will be. Incorporating more flour also makes the cookie ‘grow’ larger. I only re-roll my scraps one or two times before I bag up the left over dough to use for drop cookies or “eating cookies”. I’m sure all of you cookie bakers have made the ”giant…is it a poodle or Easter egg” ? cookie. No one can tell what it is!! Scary!
More tips Friday!