Terry asks: I would like to bake some cookies for Christmas and I’m confused. I haven’t baked for many years, and the recipes call for butter and Crisco. I have the butter, but I don’t have the Crisco. Could I substitute all butter? I want to bake: thumb prints, snow balls, twice-baked cookies, oatmeal, and [...]
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December 8th, 2012 | Category: cookies | Leave a comment Jennifer says: I bake all the time and love doing it! I always follow a recipe to the “T”, but today I decided to combine 3 different parts of 3 recipes into one! I made blueberry crumble bars in a 9×13 Pyrex pan, and after they cooled completely, I cut into them–only to find that [...] Erin says: I am attempting for the first time to make detailed frosted duck shape cookies as favors for a baby shower on Saturday. I want to use royal icing, pipe around the shape then ‘flood’ inside that line. I baked the cookies on Sunday and they are currently in the freezer. A few questions: [...] Pam asks: Can you use wheat flour in place of white flour in an oatmeal cookie recipe to make them more healthy? Baking S.O.S. says: Absolutely!The general rule when substituting wheat flour in a recipe is to use half whole wheat and half all-purpose flour. If you try to use more than that (i.e. using [...] Kathy asks: Here’s my situation: I was getting ingredients together for a baking project but couldn’t complete it because I didn’t have the proper ingredients. I mixed together: 2 c flour 1 c sugar 1/2 tsp salt 3/4 tsp baking soda And stopped. My question is: What can I put with this mixture to create [...] Aretia asks: Is it safe to substitute butter for butter-flavored Crisco? Baking S.O.S. says: Yes! You can substitute butter for butter-flavor Crisco. Your baked goods may spread more because butter contains more water, but they will taste better with butter, too! Quick Tip of the Day: If you don’t have time to make frosting and decorate sugar cookies with elaborate icing techniques, try using colored sugar sprinkles instead. To help the sugar sprinkles adhere to the cookies, lightly spritz the unbaked cookies with water from a spray bottle, then sprinkle with colored sugars. This will help [...] Cut-out sugar cookies Andrea asks: I am looking for any tips or advice on sugar cookie cut-outs. Whenever I make these, the cookies spread so much in the oven that the shapes become puffy-looking. Is there anything I can do to keep the shapes cleaner? Baking S.O.S. says: There are a number of [...] Marcia asks: I just purchased a biscotti pan made by Chicago Metallic. It came with a recipe that I wasn’t crazy about: It used oatmeal and advised you to form a loaf and place it in the pan and bake for 25-30 minutes. From going to different recipe sites for biscotti, some say to shape [...] |
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Biscotti: better once or twice baked?
Biscotti is a type of Italian cookie that, literally translated, means “twice baked.” The cookie dough is first shaped into a long, oval log and baked as a whole unit the first time. Then it is sliced into individual pieces which are laid out on cookie sheets and baked a second time to fully dry [...]