Great Cookies: Secrets to Sensational Sweets by Carole Walter -- Winner of the James Beard Award

Author:Carole Walter -- Winner of the James Beard Award [Walter -- Winner of the James Beard Award, Carole]
Language: eng
Format: epub
Published: 2014-07-01T21:00:00+00:00

Secrets to Making Cookies from Around the World

•European-style pastries derive much of their flavor from butter; therefore, it should be high-quality, fresh, unsalted butter.

•Because of the high ratio of butter to flour in European-style cookies, the correct temperature of the butter is key to the success of the finished cookies.

•Most European-style cookie doughs should be lightly handled to prevent the butter from becoming too soft.

•If the dough has become too soft to roll or shape, chill it in the refrigerator. If placed in the freezer, it will become too hard on the outside and remain soft on the inside, resulting in uneven texture.

•Rich doughs are easier to roll using a floured pastry cloth and a pastry sleeve for the rolling pin.

•To allow steam to escape while baking filled cookies, pierce the dough with a fork or a toothpick.

•Shortbread cookies should be pierced with a fork before baking to relax the gluten in the flour and allow steam to escape.

•To retain their exterior beauty, many European cookies are air-dried before baking.

•Wafer-thin cookies and lace cookies are commonly made on Silpat or other nonstick baking mats. While these work miracles for some recipes, I find that they do not work for all. In some instances the cookies spread too much. The alternative is to use a well-buttered and floured cookie sheet.

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