Just follow these tips to make the best Christmas cookies
Bars and squares are a softer type of cookie. they are more like cake. Bake bars and squares in greased pans that are at least one and one-half inches deep and have sides.
To not over beat brownies and similar bar cookies. Beat just enough to mix the ingredients well. Over beating causes them to rise too much. As they cool, they will then fall, making a cracked surface and a ridge around the outside edge.
Important: Do observe all pan sizes indicated in your recipes, because the texture is affected by the thickness. a pan smaller than indicated in the recipe will give a cake-like result, not a chewy one. a pan too large will give a dry, brittle result.
Bars and squares are done when the sides shrink from the pan, or the top springs back when lightly touched with the finger.
When baking brownies, do not over bake (the result will be dry and crumbly if you do). Brownies should appear set in the center and when a wooden toothpick is inserted at edges (1/2 to 1 inch from edge of pan), the toothpick should have moist crumbs attached. If crumbs are dry, brownies are over baked.
Cutting Bar Cookies: To prevent jagged edges that often occur when cutting bars and squares, use a sharp knife to score the bars as soon as the pan comes out of the oven. Cool completely before cutting – then cut the cooled bars along the scored lines.
Bar Cookie Tips:
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December 20, 2009 at 5:53 pm |
Wow what a great recipe and treat. these would be very suited for Christmas holiday and the kids would surely love it. Also for Best and Affordable Knives you can see in the market you can visit the link given.
August 5, 2010 at 10:53 pm |
[…] Kitchen tip = Bars, Squares, and Brownies […]
November 13, 2010 at 10:52 am |
I enjoyed your post and I felt it was better from previous entries on your site.
October 3, 2011 at 7:53 pm |
[…] Kitchen tip = Bars, Squares, and Brownies […]