Recipe Page
Baking Perfect Christmas Cookies Every Time
CARLA DUE
TEXARKANA, ARKANSAS
Many families have a family tradition of baking cookies at this time of year. My children and I have carried on this tradition since they were old enough to stand up in a chair. I used to get frustrated when they didn't turn out right, until I figured out the tricks the pros use.
Get non-sticky dough
If you are making cookies that need to be rolled out, it can be frustrating when the dough sticks to your rolling pin. This is easily solved by lightly dusting the surface and rolling pin to prevent sticking. You may need to repeat dusting with flour occasionally. If dough is too soft, refrigerate for about one hour.
Fluff up your cookies
If your cookies spread and become flat after baked, try refrigerating the dough until well chilled (1 to 2 hours). If the dough is too soft, stir in 1 to 2 tablespoons of flour.
To grease or not to grease?
Never grease your cookie sheet unless the recipe tells you to do so.
Greasing a cookie sheet when the recipe does not call for it can cause the cookies to spread too much and brown too quickly around the edges.
Most cookie recipes have enough fat in them to keep them from sticking.
Use quality ingredients
Quality ingredients are important. You can’t produce quality cookies, if you are not using top quality ingredients. Don’t skimp and use a low fat spread in place of butter or margarine in baking recipes. This will produce very soft cookie dough.
Get an even bake
If you want cookies that will be evenly browned, use a baking stone, or a shiny, aluminum cookie sheet at least two inches narrower and shorter than the oven. The sheet may be open on one, two or three sides.
If you choose to use a dark colored cookie sheet, watch it carefully.
These may cause your cookies to brown quicker.
For best results in a conventional oven, place one cookie sheet in the oven at a time in the middle of the center rack of the oven. If cookies are baked on the bottom rack of the oven they may burn or not bake evenly. Leave about 2 inches of space around the cookie sheet to allow for good air circulation.
Freezing dough properly
After you have followed all the guidelines to make perfect holiday cookies, you may want to freeze some for later use. Both frosted and unfrosted cookies may be frozen for up to 2 months. Although it is best to freeze them unfrosted, sometimes frozen frosted cookies become moist under the frosting.
How to store your cookies
Arrange cookies in a container lined with plastic food wrap or aluminum foil. For best results, wrap cookies individually in plastic wrap and separate with layers of aluminum foil or plastic food wrap.
Store in an airtight container, with label and date. Be sure to thaw cookies, by letting them stand loosely covered on a serving plate for about 20 minutes before frosting or serving. ∆ Melt In Your Mouth Sugar Cookies • 1 1/2 cups powdered sugar • 1 cup margarine or butter, softened • 1 teaspoon vanilla • 1/2 teaspoon almond extract • 1 egg • 2 1/2 cups all-purpose flour • 1 teaspoon baking soda • 1 teaspoon cream of tartar 1. Mix powdered sugar, margarine, vanilla, almond extract and egg.
2. Stir in remaining ingredients.
3. Refrigerate in air tight container at least 3 hours.
4. Heat oven to 375 degree oven.
5. Divide dough into halves.
6. Roll each on lightly floured surface.
7. Cut into desired shapes.
8. Place on lightly greased cookie sheet.
9. Bake until edges are lightly browned, 7 to 8 minutes.
10. Once cooled frost and decorate cookies with vanilla frosting, colored sugar, small candies, and nuts if desired.
CARLA DUE: County Extension Agent, Staff Chair/Family & Consumer Sciences, University of Arkansas
Before Making Your Quick Bread For Christmas Morning, Start By Organizing All Of The Ingredients.
CARLA HALEY-HADLEY
TEXARKANA, ARKANSAS
I love quick breads on Christmas morning. They can be prepared earlier in the week and all that is needed is to set up the beverage bar with coffees, hot chocolate, wassail, and assorted juices. Imagine watching gifts being opened while enjoying a slice of quick bread, such as Aloha Bread, Banana Nut or Lemon Bread, assorted muffins, and an assortment of fresh fruit, warm beverages and juice? That is my idea of a relaxing morning. I get to enjoy the morning with everyone and still have breakfast for my family.
Why do I love quick breads for Christmas morning? They are made ahead of time, easy to put together and easy to clean up afterwards. Many quick bread recipes call for buttermilk, vinegar, sour cream, yogurt, cream of tartar, fruit juices or molasses. These are acidic and are needed to work with the baking powder or soda that is in the recipe.
When the recipe calls for a beaten egg added one at a time, this is to help the bread rise to full volume. Don’t skip this step and combine all at once or you may not get the volume you want.
Before making your quick bread for Christmas morning, start by organizing all of the ingredients before starting. Re-read the recipe so you won’t miss a step. Line up all the ingredients and tools ahead of time. This saves steps, and keeps drawer and cupboard handles free from grease or dough as you reach for those last minute ingredients.
No need to sift the flour. Instead, stir it gently and spoon it into the measuring cup and level. Scooping or dipping the flour may cause air pockets or packing. Most quick bread recipes will call for all- purpose flour. If you have none, use self-rising, but eliminate the leavening and salt.
Because quick breads contain no yeast, you do not have to knead the dough or wait for it to rise. They will not be as dense as yeast bread and will have a cake like texture.
To test for doneness on quick breads, use a cake tester or toothpick.
If it comes out clean, the bread is done. Check also to see if the bread has pulled away from the sides of the pan. If so, it is done. It is best to leave the bread in the pan for 10 - 15 minutes – no more – before removal. This allows the bread to remove from the pan easily, yet not fall apart.
Now that your bread is baked, you may want to freeze any that you aren’t giving as gifts or don’t think you will use quickly. Allow the bread to cool completely. When cooled, wrap bread with plastic wrap and then in foil. This will keep the bread as airtight as possible. Place into individual freezer bags and label with bread name and date baked. As a rule, frozen quick breads maintain their quality for up to three months.
Most frozen quick breads are at their best when thawed, heated and served warm. To heat frozen bread, remove from freezer, remove all the wrapping and let sit just until thawed. Rewrap in foil and bake in a 350 degree oven for approximately 10 minutes. Serve immediately with warm butter or margarine. ∆
Quick Bread
1/2 cup butter or margarine
1 cup sugar
2 eggs
1/2 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoons almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoons salt
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple, drained
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Add banana, milk, orange peel and extracts. Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple.
Transfer to a greased 9 inch x 5 inch x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 20 minutes or until toothpick inserted near the center comes out clean. Cool for 10- 15 minutes before removing from pan to wire rack.
Yield: 1 loaf
CARLA HALEY-HADLEY: County Extension Agent - FCS, The Cooperative Extension Service, U of A System Division of Agriculture