in the early 1970s, when I was very young, and the care of small children, I had some cookie recipes to do very often, because they have a simple recipe, I usually had the raw materials at hand. Cookies are a great snack, do not require utensils, to pick up and eat and to move forward as a party. However, even with that, they are just not my favorite things to do, because they must be done either by dropping onto the baking sheet, separately, joining and cutting (making a mess on the counter, and more cleanup) or often added a step to take to calm down before handling the dough. I like the immediacy of it. Not want to mix with the recipe, bake, clean up and do.
One morning, I made a batch of cookies, finally popped past the Pan in the oven, and a countdown timer. Itching to get outside for a bit and see what the kids did, I went out ... and really confused. I remembered the cookies out of the oven when it was burnt and shrunk down a tiny little black hockey puck-not even dogs had no interest! You need to be to get distracted when you bake. This was the last straw. I had to think of a better way.
Came up with a brilliant idea that I call my "busy-mom method"; one I use to this day. Instead of having time to make individual cookies in batches, a separate Baking time (and the time to get distracted), I'd roll the cookie dough evenly in greased baking paper directly on top of the work the edges and baking as one large cookie. It is best to use a baking sheet with three open sides, because it is easier to maneuver in a susiraja and and get a cookie, rolled smoothly. Also, remember that you may need a little flour in the dough by lifting it out and forming a rough rectangle of rolling. A little extra flour surface while also helps to keep the susiraja and stick to it. Try to add any flour than is absolutely necessary, or the cookies will come out, the denser and more difficult.
It takes a few minutes more in the oven one big cookie, but it comes out completely. Just watch the edges are golden and center is set. These cookies also make a simple icing, only 1 ½ cups Confectioners ' sugar, a pinch of salt, ½ teaspoon of vanilla, and enough water or milk to make a relatively thick consistency (very slowly drop the spoon). Spread this hot cookies straight from the oven. Hot cookie heats the ice, which melts and spread easily, using the spoon back in the same I used to mix the frosting. I'm all for less! When the cookie cools, dries and hardens the ice and just cut a large square or the shape of a cookie with a small bar and voila; cookies in half the time! Two of my favorite recipes of this method were Hermits and simple vanilla cookies. If you are a busy mom, try this method for a simple cookie dough. Hermit cookies was raisins in them, but the thickness of the dough was as high as the thickness of the raisins, so it still worked very well.
Simple Vanilla cookies
Makes about 7 dozen
1 cup unsalted butter
2/3 cup sugar
2 tsp vanilla extract
1 teaspoon salt
2 eggs
2 ¾ cups all purpose flour
Shortening, cream butter and sugar, Add vanilla and salt. Add the eggs, one at a time, beating well after each. Stir in flour, mixing well. Drop by teaspoons 2 inches apart on greased baking sheet. Flatten the floured, flat bottom glass. Bake in a 375 degree oven 8-10 minutes. Immediately remove the pan.
Simple vanilla cookies are incredibly good, simple recipe. Don't take my word-try them out, either individual cookies, or my "busy-mom method."
My name is Chris Rawstern and I have been cooking and baking oven, a journey for 42 years. Many people have asked what the harmony of flavors. Have you ever had a meal in which the Visual presentation was gorgeous, the smell was incredible flavor was so remarkable that ate slowly, savoring every bite wanting the experience does not end? Then you've experienced a truly balanced meal can be. My passion is to teach people how to create a harmony of flavours of the cooking and help pass along my love and joy of food, simple and exotic, plain or fancy. I will continue my journey to ethnic and domestic cuisine, trying new things. I'd love to hear from you, help me, my trip to explore a variety of culinary experiences and hope to start your journey. Visit the website http://www.aharmonyofflavors.com/or Facebook. I'll send a copy of the monthly news letter full of recipes for the latest tips.
in the early 1970s, when I was very young, and the care of small children, I had some cookie recipes to do very often, because they have a simple recipe, I usually had the raw materials at hand. Cookies are a great snack, do not require utensils, to pick up and eat and to move forward as a party. However, even with that, they are just not my favorite things to do, because they must be done either by dropping onto the baking sheet, separately, joining and cutting (making a mess on the counter, and more cleanup) or often added a step to take to calm down before handling the dough. I like the immediacy of it. Not want to mix with the recipe, bake, clean up and do.
One morning, I made a batch of cookies, finally popped past the Pan in the oven, and a countdown timer. Itching to get outside for a bit and see what the kids did, I went out ... and really confused. I remembered the cookies out of the oven when it was burnt and shrunk down a tiny little black hockey puck-not even dogs had no interest! You need to be to get distracted when you bake. This was the last straw. I had to think of a better way.
Came up with a brilliant idea that I call my "busy-mom method"; one I use to this day. Instead of having time to make individual cookies in batches, a separate Baking time (and the time to get distracted), I'd roll the cookie dough evenly in greased baking paper directly on top of the work the edges and baking as one large cookie. It is best to use a baking sheet with three open sides, because it is easier to maneuver in a susiraja and and get a cookie, rolled smoothly. Also, remember that you may need a little flour in the dough by lifting it out and forming a rough rectangle of rolling. A little extra flour surface while also helps to keep the susiraja and stick to it. Try to add any flour than is absolutely necessary, or the cookies will come out, the denser and more difficult.
It takes a few minutes more in the oven one big cookie, but it comes out completely. Just watch the edges are golden and center is set. These cookies also make a simple icing, only 1 ½ cups Confectioners ' sugar, a pinch of salt, ½ teaspoon of vanilla, and enough water or milk to make a relatively thick consistency (very slowly drop the spoon). Spread this hot cookies straight from the oven. Hot cookie heats the ice, which melts and spread easily, using the spoon back in the same I used to mix the frosting. I'm all for less! When the cookie cools, dries and hardens the ice and just cut a large square or the shape of a cookie with a small bar and voila; cookies in half the time! Two of my favorite recipes of this method were Hermits and simple vanilla cookies. If you are a busy mom, try this method for a simple cookie dough. Hermit cookies was raisins in them, but the thickness of the dough was as high as the thickness of the raisins, so it still worked very well.
Simple Vanilla cookies
Makes about 7 dozen
1 cup unsalted butter
2/3 cup sugar
2 tsp vanilla extract
1 teaspoon salt
2 eggs
2 ¾ cups all purpose flour
Shortening, cream butter and sugar, Add vanilla and salt. Add the eggs, one at a time, beating well after each. Stir in flour, mixing well. Drop by teaspoons 2 inches apart on greased baking sheet. Flatten the floured, flat bottom glass. Bake in a 375 degree oven 8-10 minutes. Immediately remove the pan.
Simple vanilla cookies are incredibly good, simple recipe. Don't take my word-try them out, either individual cookies, or my "busy-mom method."
My name is Chris Rawstern and I have been cooking and baking oven, a journey for 42 years. Many people have asked what the harmony of flavors. Have you ever had a meal in which the Visual presentation was gorgeous, the smell was incredible flavor was so remarkable that ate slowly, savoring every bite wanting the experience does not end? Then you've experienced a truly balanced meal can be. My passion is to teach people how to create a harmony of flavours of the cooking and help pass along my love and joy of food, simple and exotic, plain or fancy. I will continue my journey to ethnic and domestic cuisine, trying new things. I'd love to hear from you, help me, my trip to explore a variety of culinary experiences and hope to start your journey. Visit the website http://www.aharmonyofflavors.com/or Facebook. I'll send a copy of the monthly news letter full of recipes for the latest tips.
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