What are you cooking or baking today?

PeppermintPatty said:
They look fabulous. Did you like them?
Click to expand...
Thank you M'am. Two are going to the fridge for breakfast. The others to the freezer.
They may make nice presents halved in bun size and shaped in a wreath? What do you think? Stuff with ham/cheese?
SO went - smells good, looks good. And he was not talking about me. There is a bit missing from one:)
 

Twostep said:
Thank you M'am. Two are going to the fridge for breakfast. The others to the freezer.
They may make nice presents halved in bun size and shaped in a wreath? What do you think? Stuff with ham/cheese?
SO went - smells good, looks good. And he was not talking about me. There is a bit missing from one:)
Click to expand...
I think it would be good dough to shape into a wreath. Good luck with trying that. Let me know how it works.
 
I'm definitely a piker when it comes to making Christmas cookies, @StarSong! All of those look so good. Do I see rugalah in the back row?

Today I'll be making bourbon balls & my Grandma's iced cookies. I traced the recipe back to around the mid 1800s & my family called it a sugar cookie, but it isn't flat ... more like a single whoopie pie cookie but vanilla.

Dinner most likely will be left overs since it's cookie day.
 
Lilac said:
I'm definitely a piker when it comes to making Christmas cookies, @StarSong! All of those look so good. Do I see rugalah in the back row?

Today I'll be making bourbon balls & my Grandma's iced cookies. I traced the recipe back to around the mid 1800s & my family called it a sugar cookie, but it isn't flat ... more like a single whoopie pie cookie but vanilla.

Dinner most likely will be left overs since it's cookie day.
Click to expand...
SO introduced me to Bourbon Balls. He got the recipe by calling his mother. It took us a while to figure out that the bourbon was supposed to be meassured in spoons not cups. Needless to say - we had a supply until Easter.
 
Lilac said:
Do I see rugalah in the back row?
Click to expand...
You do. Those and the rolled out sugar cookies are the most labor intensive. Biscotti are the longest in the oven so I tend to put those off until the evening when I'm running out of steam. I have 8 baking sheets and put them all into rotation while in Christmas cookie mode. Two in the oven, two on deck for the oven, two being loaded with dough and two cooling.

Last year I gradually transitioned from silicone baking mats to parchment paper and this year have gone completely to paper. Washing the silicone mats is a pain. I can generally reuse each parchment sheets several times when doing a big batch of cookies.
 
@StarSong, you have your game plan down with your cookie production line. I have a lot of cookie sheets too. Hubby asked why so many & when he seen how it's done, he understood. I make him help with the bourbon balls when it's time to coat in chocolate.

I haven't used silicone mats & was wondering about them. I like the paper because it's one less thing to clean at the end of cooking. When your making so much, every little bit helps. My sugar cookies calls for greasing & flouring the sheet, so I wrap mine up with foil so I don't have to wash them between batches.
 
I am a big fan of parchment paper especially the "non roll" stuff. For drop cookies I use scoops, pop the whole dough batch on wax paper on trays and stick them into the fridge or out on the patio. Pull parchment with done cookies off the sheet, load parchment while it is on the cold granite and pull it onto the cookie sheet.
 
Wax paper or parchment, @Twostep? I pull the parchment and cool them on on my stovetop. Gas burners so there's plenty of venting. Then they go on the cooling rack, if it's a cookie with a short baking time and the next batch is ready to take their place.

I only use a scoop for pignoli cookies. All others I do by hand.

Back to work....
 
StarSong said:
Wax paper or parchment, @Twostep? I pull the parchment and cool them on on my stovetop. Gas burners so there's plenty of venting. Then they go on the cooling rack, if it's a cookie with a short baking time and the next batch is ready to take their place.

I only use a scoop for pignoli cookies. All others I do by hand.

Back to work....
Click to expand...
Parchment for baking. Wax paper for prep and chill. Please do not mix them up. Generally parchment has a measuring on it.

We all have things that work. With the cool stone surface cookies get "cold feet", baking stops and they are easier to transfer to the cooling rack. I used to spoon dip and roll. Now it is click-clack, dip in water, dip in dough, pull along bowl. Next. A 1/2 inch scoop makes about 150 snickerpoodles per batch.
Off to deal with cinnamon stars. Almond/meringue cookies with a meringue cap. As sticky as super glue but the ultimate cookie according to SO.
 
Trust me, I wouldn't put waxed paper in the oven. :cool: I asked because it sounded like you do when you wrote, "For drop cookies I use scoops, pop the whole dough batch on wax paper on trays and stick them into the fridge or out on the patio."

Believe me, this year isn't my first rodeo. I've been making thousands of Christmas cookies every year for over 25 years. I learned a few lessons the hard way - like waxed paper burns in the oven. 🤣

Onto cut out sugar cookies today.
 
Lilac said:
I haven't used silicone mats & was wondering about them. I like the paper because it's one less thing to clean at the end of cooking. When your making so much, every little bit helps. My sugar cookies calls for greasing & flouring the sheet, so I wrap mine up with foil so I don't have to wash them between batches.
Click to expand...
Silicone mats are great at first, but they get weirdly oily/sticky by the end of the first season's use. I've scrubbed them mercilessly, but no joy. I never grease or flour baking sheets, even when the original recipe calls for it. (My recipes have been so honed, tweaked and revised that they have little resemblance to whatever I started with.)
 
You must log in or register to reply here.

Back
Top