The new forums will be named Coin Return (based on the most recent vote)! You can check on the status and timeline of the transition to the new forums here.
I shouldn't say freezing, I really just put them in the fridge for a few days, I froze them once to test how well they baked after being frozen, but that was more for efficiency's sake.
Usually freezer cookies are just done like that so that you can make up a big batch, freeze it all (either portioned or in a tube for slicing) and then just pull 'em out as you need them.
Resting the dough in the fridge does tend to improve consistency, and most importantly it chills the fats back down after all the heating it takes from getting mixed (especially if you're cooking in a hot kitchen). That means you're more likely to get a cookie that rises more instead of splooging out as it cooks, which is especially helpful for the recipes with a high proportion of butter to flour.
Unless you've got a nice air-tight container though refrigerating your dough can really dry it out. So I usually wouldn't stick dough in the fridge longer than a day or so, since all I've got at home is plastic wrap.
As far as I've ever been taught the freezer thing is just giving you the benefits of throwing it in the fridge, but for long-term storage, since you won't have the issue with moisture loss.
A trap is for fish: when you've got the fish, you can forget the trap. A snare is for rabbits: when you've got the rabbit, you can forget the snare. Words are for meaning: when you've got the meaning, you can forget the words.
0
KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
My dough has done reasonably well in the fridge with just plastic wrap; I usually double-wrap it. Still wouldn't do much more than a day though.
3 cups all purpose flour
1 teaspoon baking powder
1/8 th of a teaspoon salt
1 egg
1 cup sugar
1 teaspoon orange zest
1/2 cup vegetable oil
1/2 cup red wine
extra sugar for rolling
1. Preheat oven to 350 degrees. Line several cookie sheets with parchment paper.
2. Sift flour, baking powder and salt into a bowl and set aside.
3. In a stand mixer (or egg beater), beat egg, and sugar on medium until well mixed, Add orange zest, oil and wine, and mix until combined.
4. Add the flour mixture, and mix at low speed until combined.
5. Form dough into 1-inch balls, Roll each ball into a log and roll in sugar to coat. Curve the ends of the logs to make a crescent shape. Place cookies on sheets about 1 inch apart.
6. Bake for 18 to 20 minutes, rotating cookie sheets about halfway through. Cool sheets on wire racks for about 5 minutes before using a spatula to place them directly on the racks for final cooling.
I like mine so far, and those who tasted them say they'll go good with tea or coffee.
OK, I wasn't gonna do this, but i've stumbled upon a cookie recipe that I want to share and I can't find the new cooking thread, so, here we go! I just made these and they taste somewhat like Gingerbread.
FIVE-SPICE MOLASSES COOKIES
Ingredients
1. 1/2 cup Unsalted Butter, softened
2. 1/2 cup firmly packed Dark Muscovado (or dark brown sugar)
3. 1/2 cup Granulated sugar, divided.
4. 1/3 cup Sunflower seed or other neutral oil
5. 1/3 cup Unsulphured Molasses
6. 2 large Eggs, room temperature
7. 1 Tablespoon Vanilla Extract
8. 1 and 1/2 cups All-purpose flour
9. 1 Cup Bread flour
10. 1 Tablespoon ground ginger
11. 2 Teaspoon Baking soda
12. 2 Teaspoons Chinese five-spice powder
13. 1 teaspoon Ground Cinnamon
14. 1 Teaspoon kosher salt
15. 1/2 teaspoon Ground Cloves
16. 1/2 teaspoon Ground Cardamon
STEPS.
1. In the bowl of a stand mixer fitted with the paddle, Beat the butter, Muscovada, 1/2 cup of granulated sugar, and oil at medium speed until fluffy, about 3 to 4 minutes. Stop to scrape down the sides as needed.
2. With mixer on low speed, add Molasses, eggs, and Vanilla. Beating until combined.
3. In a separate bowl, whisk together the flours, Ginger, baking soda, Five-spice, Cinnamon, salt, cloves, and Cardamon.
4. Fold flour mixture into butter mixture until just combined.
5. Wrap dough tightly in plastic wrap and refrigerate for 1 hour, up to 3 days. (dough is sticky, so do not skip this step)
6. Preheat oven to 375, and place a rack in the top third of the oven.
7. Line a baking sheet with parchment paper.
8. Place remaining 1/4 cup of sugar in a shallow bowl.
9. Using a 1 tablespoon scoop, scoop dough, and roll into balls.
10. Rolls balls in sugar, coating completely, and place 2 inches apart on cookie sheets.
11. Bake for 10 minutes (you want them lightly underdone.)
12. Let cool on pan for 5 to 10 minutes, and finish cooling on rack.
Posts
Resting the dough in the fridge does tend to improve consistency, and most importantly it chills the fats back down after all the heating it takes from getting mixed (especially if you're cooking in a hot kitchen). That means you're more likely to get a cookie that rises more instead of splooging out as it cooks, which is especially helpful for the recipes with a high proportion of butter to flour.
Unless you've got a nice air-tight container though refrigerating your dough can really dry it out. So I usually wouldn't stick dough in the fridge longer than a day or so, since all I've got at home is plastic wrap.
As far as I've ever been taught the freezer thing is just giving you the benefits of throwing it in the fridge, but for long-term storage, since you won't have the issue with moisture loss.
Why bring back this thread. Because I've just finished a new kind cookie that I feel like sharing (Awwww).
Taken from this book.
http://www.amazon.com/Field-Guide-Cookies-Virtually-Imaginable/dp/1594742839
This is Biscotti Al Vino/Red Wine Cookies.
3 cups all purpose flour
1 teaspoon baking powder
1/8 th of a teaspoon salt
1 egg
1 cup sugar
1 teaspoon orange zest
1/2 cup vegetable oil
1/2 cup red wine
extra sugar for rolling
1. Preheat oven to 350 degrees. Line several cookie sheets with parchment paper.
2. Sift flour, baking powder and salt into a bowl and set aside.
3. In a stand mixer (or egg beater), beat egg, and sugar on medium until well mixed, Add orange zest, oil and wine, and mix until combined.
4. Add the flour mixture, and mix at low speed until combined.
5. Form dough into 1-inch balls, Roll each ball into a log and roll in sugar to coat. Curve the ends of the logs to make a crescent shape. Place cookies on sheets about 1 inch apart.
6. Bake for 18 to 20 minutes, rotating cookie sheets about halfway through. Cool sheets on wire racks for about 5 minutes before using a spatula to place them directly on the racks for final cooling.
I like mine so far, and those who tasted them say they'll go good with tea or coffee.
FIVE-SPICE MOLASSES COOKIES
Ingredients
1. 1/2 cup Unsalted Butter, softened
2. 1/2 cup firmly packed Dark Muscovado (or dark brown sugar)
3. 1/2 cup Granulated sugar, divided.
4. 1/3 cup Sunflower seed or other neutral oil
5. 1/3 cup Unsulphured Molasses
6. 2 large Eggs, room temperature
7. 1 Tablespoon Vanilla Extract
8. 1 and 1/2 cups All-purpose flour
9. 1 Cup Bread flour
10. 1 Tablespoon ground ginger
11. 2 Teaspoon Baking soda
12. 2 Teaspoons Chinese five-spice powder
13. 1 teaspoon Ground Cinnamon
14. 1 Teaspoon kosher salt
15. 1/2 teaspoon Ground Cloves
16. 1/2 teaspoon Ground Cardamon
STEPS.
1. In the bowl of a stand mixer fitted with the paddle, Beat the butter, Muscovada, 1/2 cup of granulated sugar, and oil at medium speed until fluffy, about 3 to 4 minutes. Stop to scrape down the sides as needed.
2. With mixer on low speed, add Molasses, eggs, and Vanilla. Beating until combined.
3. In a separate bowl, whisk together the flours, Ginger, baking soda, Five-spice, Cinnamon, salt, cloves, and Cardamon.
4. Fold flour mixture into butter mixture until just combined.
5. Wrap dough tightly in plastic wrap and refrigerate for 1 hour, up to 3 days. (dough is sticky, so do not skip this step)
6. Preheat oven to 375, and place a rack in the top third of the oven.
7. Line a baking sheet with parchment paper.
8. Place remaining 1/4 cup of sugar in a shallow bowl.
9. Using a 1 tablespoon scoop, scoop dough, and roll into balls.
10. Rolls balls in sugar, coating completely, and place 2 inches apart on cookie sheets.
11. Bake for 10 minutes (you want them lightly underdone.)
12. Let cool on pan for 5 to 10 minutes, and finish cooling on rack.