2007 December

Why does my cut-out cookie dough get dry and tough?

Tim asks: When I roll out sugar cookie dough for cut-out cookies, the dough becomes dry and tough. Why is that?

BakingSOS says: You have probably worked too much flour into the dough when rolling it out. Flour contains protein called gluten which gives strength and structure to baked goods. But the more gluten in […]

Looking for sugar-free holiday dessert recipes

Judy asks: Please find sugar free recipes for holiday baking of cookies, desserts, and breads.

BakingSOS says: Here are a few recipes and web sites to get you started:

The Splenda web site offers recipes in a variety of categories for baking and cooking with Splenda. I prefer to use Splenda as a sugar-substitute in […]

Why do my cakes burn when I use non-stick pans?

Duval asks: When I use my non-stick heavy gauge baking pans, my cakes burn. I then have to do go back to old thin pans to do the job. Please explain.

BakingSOS says: I have had that exact same problem, so I’m glad you asked!

The problem with the non-stick cake pans is that […]

Can you leave some of the sugar out of cookies?

Anonymous asks: I heard that you can leave out some of the sugar in cookies without ruining them. Is this true and what is the effect on the cookies?

Baking SOS says: Sugar has several functions in baked goods: It tenderizes the product, making it softer; it serves as a “liquid” ingredient because it […]

Will too much salt affect my cookies?

Amy asks: I just made cookies but added too much salt… other than taste, will it affect the outcome?

BakingSOS says: You are correct–too much salt will only affect the taste of your cookies. It should not affect how the cookies bake or look.

Try tasting a bit of the cookie dough to see if […]

Icing for Cut-Out Cookies

This is my favorite icing for cut-out cookies. If you do not care for almond extract, you may substitute another flavoring such as vanilla or lemon extract.

Ingredients:

4 C. powdered sugar, sifted

4 Tbls. unsalted butter, softened to room temp.

1/2 tsp. almond extract

6 Tbls. milk

Directions:

1. Beat powdered sugar, butter and […]

Do I need to pre-bake a store-bought pie shell?

Emily asks: I am making pumpkin pie using a store-bought pie shell. Do I need to pre-bake the pie crust before I fill it?

BakingSOS says: The pie crust will bake along with the filling when making pumpkin pie, so it is not necessary to pre-bake the pie shell. The only time you need to […]

Cut-out Sugar Cookies

Ingredients:

6 Tbls. vegetable shortening

6 Tbls. unsalted butter, softened to room temp.

1 C. sugar

2 eggs

1 tsp. vanilla extract

2 1/2 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

Directions:

1. In a large mixing bowl, beat shortening, butter and sugar until light and fluffy. 2. Add eggs one at […]

How do I make thick and chewy cut-out sugar cookies?

Stacy asks: I like my cut-out sugar cookies thick and chewy. What kind of recipe should I use?

BakingSOS says: My experience has been that you can make any sugar cookie dough thick and chewy by the way you prepare & bake it. For thicker cookies, simply roll your dough about 1/4 to 1/2-inch thick. […]

My pie crust is too crumbly

Judy asks: My pie crust is too crumbly to form into a ball of dough. What should I do?

BakingSOS says: Your pie crust is too dry. It may also be too warm. The fat (usually vegetable shortening) needs to be cold. Take some ice water and sprinkle in a few drops of water at […]

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