Today’s free technique class at Williams Sonoma was “The Perfect Cookie Exchange:”
Originated by New Englanders as a practical way to share the work and pleasures of holiday baking, the cookie exchange now is a beloved American tradition. It’s also a wonderful way to entertain friends and family. In this class we’ll offer tips on hosting a cookie exchange and share some of our favorite recipes.
Some cookie takeaways:
- Brown sugar gives the cookie a caramel taste
- White sugar is used for structure
- Never fill a pastry bag with more than 2/3 of icing. 1/2 is ideal. Otherwise, you’ll get the icing all over the place
- Sifting flour – no need to sift flour because the flour is already sifted. Unless you are mixing with other dry ingredients (such as baking soda or salt), you can use a whisk
- Egg is a leavener, an ingredient that causes a cookie to fluff/puff when baking
- Corn syrup stabilizes sugar and stops it from crystallizing
- Any cookie dough will freeze well
- Rolled cookies need to be chilled; it relaxes the gluten
Of the cookies we sampled today, the Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios were my favorite.
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| Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios |
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