Cookie tips for the marathon baker

We’re warming up the oven for some marathon cookie baking this week, and if you’re up to baking, check out this gift of baking tips from Jane Manaster . . .  two traditional tips to try when mixing cookies by hand.

1. When you are mixing cookies, or any other recipe in a large bowl that may splash, set the bowl in the sink. It’s a far better height than the worktop for getting a good grip on the spoon.

2. This is an old Peg Bracken favorite. Any cookie that you think you need to roll out and cut, save the trouble. Chill the mix in the refrigerator for an hour. Grease the cookie tray or use parchment paper and roll the dough into one inch balls. The size is your choice, not important to the procedure.

Butter the bottom of a small glass and have some white sugar in a bowl nearby. For each cookie, (not two or three!) dip the buttered glass in the sugar and press to the thickness you want. You don’t have to re-butter. It works with any kind of cookie.

Happy cookie baking!


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