Edible Presents

     For many of us Christmas time is filled with the joyous anticipation of home baked goodies.  Kitchen masterpieces are planned and prepared as gifts to be given to others.  Our family eagerly awaits an annual present of wonderful home made cookies baked according to generations old authentic German recipes.  Somehow it wouldn't be Christmas without them!

 

     Food Network Magazine in their most recent issue provides some helpful hints on baking a better cookie.  Here's what they have to say:

DOUGH TIPS

     Bring butter to room temperature about 30 minutes to 1 hour before you start (unless otherwise directed).  If you're short on time, cut the butter into pieces and microwave in 5-second intervals just until it's soft but not melted.

     To measure flour, spoon it into your measuring cup, then level it with a knife.  If you pack flour into the cup, your cookies could turn out dry and heavy.

     Check the expiration dates on your baking powder and baking soda, or test the freshness by dropping a pinch into vinegar:  If the baking powder or soda foams and bubbles, it's still good.

     Use "pure" extracts--the imitation stuff just isn't the same.

BAKING TIPS

    

     Buy an inexpensive oven thermometer and adjust your oven setting accordingly.

     If you're baking more than one tray of cookies at a time, switch the position of the pans from top to bottom halfway through baking and give each pan a 180-degree turn.

     Cool and quickly wash your baking sheets between batches.  If you drop dough onto a hot baking sheet, the butter will start melting instantly and the cookies could lose their structure.

     Let cookies cool for a few minutes on the baking sheets (just until they're firm enough to move), then remove them to a rack to cool completely (unless otherwise directed).  If you leave the cookies on the pan, they could end up too crisp.