Baking for Dummies
Page 14
1.Before rolling out your dough, lightly dust the work surface with flour.
I like to use a flat, large, nick-free wooden cutting board, but any countertop is fine. You can also lightly dust the work surface with flour and sugar. The sugar does a great job of not allowing the dough to stick, and it will not toughen your cookies the way too much flour will. However, don’t be too generous with either ingredient when dusting.
2.Roll out your dough.
Roll out the dough to the same, even thickness so that your cookies will bake evenly.
3.Cut out your shapes.
When you’re ready to cut out the shapes, dip your cutter in flour, sugar, or powdered sugar to prevent the dough from sticking to the cutter. Tap off any excess before cutting the dough so that you won’t get clumps of flour on your cookies. When you cut through the dough, give the cookie cutter a tiny twist to be sure you’ve cut all the way through the dough. The twist should be subtle, just a fraction of an inch.
As you cut out your cookies, try to cut as many as possible out of one sheet. If you have an odd-shaped cookie cutter, such as a candy cane or Christmas tree, sometimes turning the cookie cutter upside down on every other cut or creatively angling the cutter enables you to cut out more cookies by using the whole dough surface.
4.When you’ve cut out all your cookies, carefully lift up the scrap dough and put it aside.
On your work surface, you’ll have all your cutout cookies.
5.Use a pancake turner or metal spatula to transfer your cookies to a baking sheet.
The dough is quite delicate, and you wouldn’t want to stretch it or tear it by transferring the cookies by hand. Save all the scraps from each section of dough. Then gather all the scraps together to re-roll again. This will eliminate excessive re-rolling.
Keep in mind when you’re rolling out the cookies that the dough will toughen up if you roll it out too many times. That’s why you want to cut out as many cookies as possible the first time and then gather up all the scraps and roll it all out again.
If you really need to re-roll scraps of cookie dough, dust the surface with equal parts flour and confectioners’ sugar. This will help keep the dough from getting tough.
If you don’t have a rolling pin or don’t want to be troubled by rolling out the cookie dough, you can “unroll” cookies. Scoop out a heaping tablespoon of cookie dough and roll it into a ball. Place the ball onto a cookie sheet. Dip the bottom of a drinking glass (2-inch diameter) into granulated or confectioners’ sugar and gently press down the dough into a 1/4-inch-thick round. Repeat until you have filled the tray (9 to 12 cookies) and then bake as directed.
When your cookies have baked, let them cool for a few minutes on the cookie sheet before transferring them to a cooling rack. This will let delicate shapes harden, so no gingerbread people will leave any limbs stuck onto the sheet.
Gifts for cookie lovers
Cookie cutters make great gifts. You can find them in just about every shape and size and for just about every occasion. Check out your local baking-supply or kitchen-supply store to come up with ideas for great cutout cookies. For a really special gift, present the cutter with a recipe and a batch of cookies. I’m sure that the recipient would like to know what nice cookies the new cutter makes.
Gingerbread Cookies with Royal Icing
These cookies are perfect if you want crunchy gingerbread. I recently used this recipe to make a cookie piñata for an edible art show. It was a big hit. It’s a good recipe to use if you want to make a gingerbread house; just double it and omit the baking soda so it won’t rise. Royal icing dries to a hard, white icing. It is also the “cement” in the food world; you can stick cookies together with it. You can find the glycerin for the icing in baking supply stores or vitamin stores. The recipe doubles or even triples quite well.
Preparation time: 35 minutes (includes rolling and cutting time), plus 2 hours or overnight for chilling
Baking time: 12 minutes
Yield: About 3 dozen 2-inch cookies
3 1/2 cups plus 1/4 cup flour
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup vegetable shortening
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup dark molasses
Royal Icing (see the following recipe)
1In a medium bowl, combine the 3 1/2 cups flour, ginger, cinnamon, baking soda, and salt. Stir to combine and set aside.
2In a mixing bowl, cream together the shortening and sugar, about 30 seconds. Add the eggs and vanilla, stopping once to scrape down the sides of the bowl, about 1 minute. Add the molasses and beat until well blended, about 30 more seconds. Add the dry ingredients and beat on low speed to mix together. The dough should come off the sides of the bowl and hold together. If the dough is too loose, stir in the additional 1/4 cup flour, 1 tablespoon at a time, until the dough comes away from the sides of the bowl. (I use a stand mixer, so the dough hangs onto the paddle. If you’re using an electric mixer, the results may be different. Do not add more than 1/4 cup additional flour.)
3Gather the dough together into a ball and cut it in half. Wrap each half in plastic wrap. Chill for 2 hours or overnight. Remove the dough from the refrigerator and let stand at room temperature for 15 minutes.
4Preheat the oven to 350 degrees.
5Lightly dust your work surface and rolling pin with flour. Roll out the dough until it’s 1/4-inch thick. Using a cookie cutter or juice glass, cut out the cookies. Place them on the cookie sheets about 1/2 inch apart. Repeat with the second ball of dough. Gather the scraps and roll out again.
6Bake the cookies for 12 minutes. Transfer to a wire rack to cool.
Royal Icing
1 egg white
1 cup confectioners’ sugar
2 drops glycerin (optional)
In a mixing bowl, beat the egg white until frothy. Add the confectioners’ sugar in two batches, beating well after each addition. Mix in the glycerin, if using. Transfer to a small bowl. Cover with a damp paper towel if you won’t use it immediately, but don’t let it sit for more than 1 hour. Frost the cookies with the icing.
Per serving: Calories 126 (From Fat 42); Fat 5g (Saturated 1g); Cholesterol 12mg; Sodium 81mg; Carbohydrate 19g (Dietary Fiber 0g); Protein 2g.
Storing your cookies
Cookies can be stored at room temperature if they’ll be eaten within a few days; in the refrigerator if they’ll be eaten within a week; or in the freezer for several months (freezing cookies is a good idea so you always have cookies on hand). Some cookies (usually ones with frosting) need to be refrigerated after they’re cooled — the recipes will let you know if this is necessary.
Cookies should be allowed to cool completely before they are stored. If cookies are stored in an airtight container while they’re still warm, they will give off heat, create condensation, and then become soggy.
Crisp, thin cookies actually do better if they’re wrapped in an airtight container. If your crisp cookies soften a bit, re-crisp them by placing them on a baking sheet and popping them into the 250-degree oven for 5 to 7 minutes. Freezing crispy cookies and then defrosting them before eating also helps them retain their crispiness.
Soft, moist cookies should also be stored in an airtight container. You can also put in the container a slice of bread (a trick I learned from my friend Martha) or a slice of an apple (which you need to change daily) to help your cookies stay moist and chewy. You can also microwave cookies to make them tender again. Wrap them in a clean paper towel and heat for 15 to 20 seconds on High.
Frosted cookies should be stored in a single layer or with a sheet of waxed paper between layers, depending on how soft the frosting is. Also, if you have delicate shaped or rolled cookies, consider storing them in single layers or with waxed paper between the layers.
Bar cookies are easy to store — just wrap the top of the baking pan with aluminum foil or plastic wrap, and you’re done. They also can be removed from the pan and transferred to a container or serving plate. Seal the container or just wrap the plate with aluminum foil or plastic wrap to keep the brownies or bar cookies fresh.
Tender Sugar Cookies
Kissed with a touch of nutmeg and almond, these sugar cookies are a head above the rest and are great for decorating (see color photo). I like them best coupled with a cup of tea or hot chocolate. To avoid baking frustration, use a cookie cutter that will give you solid shapes and an evenly cut cookie that will bake evenly. Sometimes a cookie cutter that’s too detailed results in shapes that won’t bake evenly or gets stuck in the mold, which can be very disappointing.
Preparation time: 15 minutes, plus 30 minutes to overnight for chilling
Baking time: 12 minutes
Yield: 3 dozen 2-inch cookies
3 1/2 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup (2 sticks) butter (not margarine)
1 1/2 cups sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1Sift together the flour, baking soda, cream of tartar, salt, and nutmeg. Set aside.
2In a mixing bowl, mix together the butter and sugar until light and fluffy, about 1 minute. Add the eggs, vanilla, and, if desired, the almond extract, and continue beating, stopping once or twice to scrape down the sides, about 1 minute more. Blend in the flour mixture, just to incorporate.
3Gather the dough together and wrap in plastic. Refrigerate for 30 minutes, or up to 24 hours.
4Preheat the oven to 375 degrees. Have ready two baking sheets.
5Remove the dough from the refrigerator and let rest for about 10 minutes to take the initial chill off the dough. Lightly dust your work area with flour or sugar (or a combination).
6Roll out the dough until it is 1/4-inch thick. Using a cookie cutter or juice glass, cut out the cookies. Place them on the cookie sheets about 1/2 inch apart. Gather the scraps and roll out again.
7Bake for about 12 minutes or until pale golden. Transfer to a wire rack to cool.
Tip: If you’re a purist and only roll once, gather all your cookie dough scraps together and mold it into a 2-inch round log and slice and bake the scraps. The real secret to keeping rolled cookies tender is to use the least amount of additional flour necessary on your work surface.
Per serving: Calories 127 (From Fat 50); Fat 6g (Saturated 3g); Cholesterol 26mg; Sodium 104mg; Carbohydrate 18g (Dietary Fiber 0g); Protein 2g.
Brownies and Bar Cookies
Brownies and bar cookies are different than other cookies because they’re baked in one pan and then cut into squares (or whatever shape you desire) before serving.
If you use a glass baking pan rather than metal, remember to reduce the baking temperature by 25 degrees. For more information about baking pans, see Chapter 3.
Always use the correct pan size. If you substitute a larger pan, your brownies will be too thin and may dry out when you bake them. If the pan is too small, it will take a much longer time to bake, and the inside may still be raw when the outside is done cooking.
Cut your bar cookies into their shapes only after they’ve been cooled completely, unless otherwise instructed. If you cut them when they’re too warm, they’re difficult to cut cleanly and may crumble much easier than when they have cooled completely. You can also chill them before cutting if you have a really moist top, such as a cream cheese topping.
A great trick for cutting brownies and bars evenly, and eliminating dirty pans, is to line the baking pan with aluminum foil. When the brownies have cooled completely, just lift out the aluminum foil, place them onto a cutting board, and remove the foil. You can then cut the bars and place them on a serving plate or even back into the pan. Another incredibly easy way to slice up bar cookies is to use a pizza cutter rather than a knife.
Dense Chocolate Brownies
In my opinion, people belong in two camps: those who love dense, chocolaty brownies and those who love lighter, cakier brownies. I am a dense, moist brownie lover. This recipe creates brownies that are big with chocolate and light on flour, giving them a dense, deep chocolate flavor. Enjoy!
Preparation time: 15 minutes
Baking time: 20 to 25 minutes
Yield: 18 to 24 brownies
1 2/3 cups sugar
3/4 cup (1 1/2 sticks) butter
2 tablespoons strong brewed coffee, water, or milk
3 eggs
2 teaspoons vanilla extract
1 1/3 cups flour
1 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chocolate chips
1/2 cup walnuts (optional)
1Preheat the oven to 350 degrees. Grease a 9-x-13-inch pan.
2In a mixing bowl, combine the sugar, butter, and coffee in a large bowl and beat well. Add the eggs and vanilla and mix well, stopping once to scrape down the sides of the bowl.
3Stir in the flour, cocoa, baking powder, and salt. Stir in the chocolate chips. Pour into the prepared pan and sprinkle the top with the walnuts, if desired. Bake for 20 to 25 minutes. Do not overbake. A cake tester will not come out clean. Let cool completely before cutting.
Per serving: Calories 199 (From Fat 91); Fat 10g (Saturated 6g); Cholesterol 42mg; Sodium 43mg; Carbohydrate 28g (Dietary Fiber 2g); Protein 3g.
Black-and-White Brownies
The creamy cheesecake oozes on top of and around the brownie in this recipe (see the color section for a photo) — every bite is a delicious combo of the two flavors. Serve them at room temperature, but store them refrigerated in an airtight container.
Preparation time: 30 minutes
Baking time: 60 minutes
Yield: 25 servings
Brownie:
1 cup sugar
3 eggs
1/2 cup cocoa
1 cup (2 sticks) butter or margarine, melted
1 teaspoon vanilla extract
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Topping:
2 packages (8 ounces each) cream cheese (Neufchâtel is okay to use)
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1Preheat the oven to 300 degrees. Spray a 9-inch baking pan with nonstick cooking spray.
2In a mixing bowl, beat together the 1 cup sugar and 3 eggs until light and frothy, about 1 minute. Add the cocoa, butter, and 1 teaspoon vanilla, and stir together. Stir in the flour, salt, and baking soda. Pour into the baking pan.
3In a blender or small bowl, add the cream cheese, 1/2 cup sugar, 2 eggs, and 1 teaspoon vanilla. Blend until smooth. Carefully spread the mixture on top of the chocolate layer (for easier spreading, chill the bottom chocolate layer first).
4Bake for about 60 minutes, or until the topping is set. Remove from the oven and cool. Cut into 5-x-5-inch rows. Refrigerate the remaining squares.
Vary It! If you want to make them double chocolate, melt 2 ounces bittersweet, milk, or German chocolate and stir it into the cheesecake topping.
Per serving: Calories 208 (From Fat 134); Fat 15g (Saturated 9g); Cholesterol 82mg; Sodium 140mg; Carbohydrate 16g (Dietary Fiber 1g); Protein 3g.
Lemon Bars
These lemon bars are tender and a nice combination of sweet and tart. The cookie bottom and moist lemon topping melt in your mouth.
Preparation time: 20 minutes
Baking time: 40 to 45 minutes
Yield: 18 to 24 bars
2 cups plus 4 tablespoons flour
1 cup (2 sticks) butter, softened
1/2 cup confectioners’ sugar
4 eggs
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2 cups sugar
1 teaspoon baking powder
Zest from one lemon
Juice from 3 large lemons
1Preheat the oven to 350 degrees.
2Mix together the 2 cups flour, butter, and confectioners’ sugar. Pat the mixture into the bottom of a 13-x-9-inch baking pan. Bake the crust for 20 minutes.
3While the crust is baking, beat together the eggs, 4 tablespoons flour, sugar, baking powder, and lemon zest and juice. Remove the crust from the oven and pour in this mixture. Return the pan to the oven and bake for 20 to 25 minutes more, until set. Cool the bars in the pan on a wire rack. Cut them when they have cooled. Garnish with additional confectioners’ sugar, if desired.
Per serving: Calories 197 (From Fat 77); Fat 9g (Saturated 5g); Cholesterol 56mg; Sodium 28mg; Carbohydrate 28g (Dietary Fiber 0g); Protein 2g.
Crunchy Granola Bars
These crispy, oaty bars are so easy that you’ll turn to them time and again. You can add in what you like or take out either the raisins or the chocolate chips.
Preparation time: 10 minutes
Baking time: 30 to 40 minutes
Yield: 16 servings
1/2 cup (1 stick) butter or margarine, softened
1/2 cup brown sugar, lightly packed
1 cup flour
1/2 cup rolled oats (not instant)
1/4 cup raisins, dried cranberries, or dried cherries
1/4 cup chocolate chips