By Dede Wilson
A enjoyable, unique tackle a vintage topic, A Baker's box advisor to Christmas Cookies is a set of greater than seventy five real Christmas cookie recipes from around the world, manage in field-guide structure. each one cookie is photographed in complete colour, via ''field notes'' on its kind (drop, rolled, molded, crammed, etc.), habitat (country of origin), description, traditions surrounding it, and recipe. Christmas is the correct time of yr for sharing cookies with friends and family, and the recipes point out that are enjoyable to make with young ones, which freeze good, which send good, that are speedy to make, and extra. There also are a great deal of tips about baking and adorning, the best way to shop Christmas cookies for max freshness during the season, and the way to throw a Christmas cookie change.
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Extra resources for Baker's Field Guide to Christmas Cookies
Take the tool by the handle and press the sharp edge straight down into the bars; repeat to make a complete cut either across or down the length of the pan by lifting and pressing, lifting and pressing. If the bars are sticky, wipe the blade clean between cuts with a warm, wet cloth. Cutting in this fashion eliminates the bulk of the drag created by pulling a knife through a pan of bars; the edges will be cleaner and give you prettier results. Storing Cookies Cookies, whether soft, chewy, or crisp, will benefit from being stored in an airtight container—but not together!
Organize a Cookie-Exchange Party, and you and your friends will all go home happy with dozens of cookies to share with your families and to have on hand during the busy holiday season. Send out invitations asking guests to bring a large platter and several dozen of their favorite homemade cookies. A nice addition is to also have them bring photocopies of their recipe to hand out. Once your guests have assembled, everyone swaps cookies and loads up their platter with several cookies of each type.
HEAVY CREAM: Use cream labeled "heavy" as opposed to "whipping" for best results. Heavy cream has a higher butterfat content. EXTRACTS: Use pure vanilla and almond extracts. CITRUS ZESTS: Make sure to use just the colored part of the zest and not the white pith. CHOCOLATE AND COCOA: Use the best-quality chocolate and cocoa you can find and afford. Morsels and chips: When recipes call for these, you can use the standard supermarket variety or cut your own bulk chocolate into ¼-inch pieces. White chocolate: Look for white chocolate that lists cocoa butter in the ingredients and not palm or other oils.
Baker's Field Guide to Christmas Cookies by Dede Wilson