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| Cookie Tips |
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Baking Sheet Tips
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Choosing Cookie Sheets
For baking cookies, non-stick baking
sheets with not too dark a finish are
generally a good choice. If you use
non-stick baking sheets, watch carefully
or your cookies may brown quickly. Shiny
aluminum sheets will tend to produce
soft-bottomed crusts with more even
browning. Dark carbon-steel sheets will
absorb heat and create crisp crusts.
Prevent Burning
To prevent your cookies from burning,
choose thick baking sheets.
Greasing Cookie Sheets
Only grease your cookie sheets if the
recipe clearly calls for you to do so.
Cool and wipe sheets clean with a paper
towel between batches if necessary.
Cool Baking Sheets
Remember to cool your baking sheet
completely before baking each batch of
cookies. |
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Cookie-Baking Tips |
Evenly Baked Cookies
Follow these tips and you're sure to
have evenly-baked cookies. Re-set your
oven rack so it's in the middle of your
oven. Always preheat your oven. And be
sure the oven temperature is accurate
and set correctly––try using an oven
thermometer.
Preparing Batches of Cookies
When baking in batches, bake one sheet
of cookies while you prepare the next.
It's that simple!
Making Do With One Cookie Sheet
If you only have one cookie sheet, line
it with foil before baking the cookies.
After baking, slide the foil off the pan
and set the cookies to cool on a rack.
Rinse your pan under cold running water
and pat dry. Re-foil and lay your next
batch of cookies on the sheet.
Checking Cookie Doneness
Even a minute of baking time can make a
great difference to your cookies. Always
check for doneness a minute or two
before the stated bake time––and check
often.
Thoroughly Cooling Cookies
Allow your cookies to cool for a few
minutes on the baking sheet before
transferring to a wire rack to cool
completely. Try not to let the cookies
overlap on the rack. |
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Pre-Baking Checklist
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No-Shrink Meringues
To prevent shrinking, spread meringue to
the edges of your pan.
Prevent Doughy Cookies
You should try chilling your dough until
it's firm and cool to the touch, then
work with it in small batches. Try
baking a test cookie before the entire
batch to ensure the consistency you're
looking for.
Soft & Chewy Cookies
If you over bake, your cookies will dry
out. Try baking your next batch for one
or two minutes less. Use an oven
thermometer to check your oven
temperature. Or, maybe you over-mixed
the dough? Remember to mix until just
combined. |
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General Cookie Tips
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Soften Butter At Room Temperature
Butter is the best fat for flavor and
appearance. Soften at room temperature
before you need to use it.
Crisp & Crunchy Rolled Cookies
The secret to making crisp cookies is to
roll your dough out thinly.
Shaping Cookies
If your cookies cool and harden before
you get a chance to shape them, put the
baking sheet back in the oven for a few
minutes and they'll soften up.
Lump-Free Cookie Mix
To easily blend cookie ingredients, stir
dry mix with a fork to break up any
lumps before you add your remaining
ingredients.
Cutting Corners––Bar Cookies
Serving bar cookies is easiest if you
first remove a corner piece.
Frosting Cookies
You can frost cookies with your favorite
flavor of Duncan Hines® ready-to-serve
frosting for a special treat. |
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Freezing & Storing Tips |
Storing Cookies
You can store cookies in an airtight
container for a maximum of three to four
months. Store your crisp cookies in a
container separate from your soft
cookies because they need different
environments to stay fresh. You should
store your crisp cookies between sheets
of waxed paper in a loosely covered
container. Whereas, soft cookies should
be stored in an airtight container so
they stay moist and chewy.
Freezable Cookies
You can freeze almost any cookie except
meringues, glazed or iced cookies.
However, you may ice your cookies after
they thaw.
To Package Cookies For Freezing
Follow these tips for packaging your
cookies for the freezer. Line an
airtight container with plastic wrap,
then layer cookies in the container
between sheets of waxed paper. Place
another sheet of waxed paper on top so
cookies will avoid contact with ice
crystals. Then seal the container with a
tight-fitting lid.
Freezing Baked Cookies
You can freeze most cookies for up to
three or four months, if baked.
Freezing Unbaked Cookie Dough
You can freeze most unbaked cookie dough
for up to one month. You may be wise to
label and date your package, and include
baking instructions. |
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