Holiday 2008 - (Page 14)

sweet treats Cookie Tips • For easy clean up, use parchment paper on cookie sheets. Place on cookie sheet curled side down. Just slide the baked cookies along with the parchment paper off the cookie sheet onto the cooling rack. COOKIE DOUGH TIPS Unbaked cookie dough can be covered and refrigerated for up to 24 hours or frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle. Cookie dough too soft? Refrigerate it or add additional flour, 1 tablespoon at a time, until dough is stiff enough to handle. Cookie dough too dry? Mix in 1 to 2 tablespoons milk until dough holds together. ▼ CUT-OUT COOKIE TIPS • Roll out dough between 2 pieces of parchment or waxed paper. If you do not have either of these, it can be rolled out on a floured or powdered sugar surface. • Using light pressure, roll evenly from the center of the dough to the edges, lifting the pin at the edges. Roll chilled dough in parts, keeping the rest in the refrigerator so it doesn’t become too warm or sticky. Roll dough to an even thickness by rolling over wooden dowels or rulers. COOKIE BAKING 101 • Bake one cookie sheet at a time using middle oven rack. • Cool cookie sheets between batches; cookie dough placed on warm cookie sheets will spread. • Dip cookie cutters in flour or powdered sugar and shake off excess before cutting. For chocolate dough, dip cutters in baking cocoa. • Lift cut dough to the cookie sheet with a turner at least as wide as the cookie to prevent stretched and misshapen cookies. 14 Pillsbury Holiday ▼ ▼

Table of Contents for the Digital Edition of Holiday 2008

Holiday 2008
Contents
The Center of Attention & Gift-Giving Ideas
Holiday Buffet Tips
Sweet Treats
Cookie Tips
Bread Basket
Amazing Appetizers
Appetizer Party Hints
Sensational Salads & Sides
Festive Feasts
Dazzling Desserts
Nutrition Information
Index

Holiday 2008

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