READY FOR BAKE-OFF
We launch our annual holiday cookie calendar with a batch of 6 easy recipes, plus pro tips on essential kitchen gear,
I get overwhelmed flipping through annual cookie guides trying to narrow down which of the “1001 Best Ever Cookies” to make for my family.
When it comes down to it, people usually want a straightforward cookie recipe they can go back to each year.
A tasty treat that can be made days in advance, or frozen into logs and sliced and baked at a moment’s notice is ideal.
So this year, I’m starting the Toronto Star’s 2016 cookie calendar with basic recipes.
With each day, the recipes will get a bit more complicated, until I finish up on Dec. 24 with the most labour intensive cookie.
Along the way, I’ll include tips and tricks to make you a better baker and keep the kitchen tidy.
In most cases, freshly baked cookies can be frozen and kept for up to three months. Lay them flat and put them in a resealable plastic bag
Essential cookie gear:
Stand mixer
It’s an investment, for sure, but your arms will thank you.
In addition to mixing dough, a stand mixer will save time and energy when making icing, buttercream, meringues and whipped cream. Silicone baking mat Save on parchment paper by lining baking sheets with reusable silicone baking mats.
They are easy to clean, withstand temperatures up to 500 F (250 C) and don’t run out. Wire racks Leaving freshly baked cookies on the tray too long can lead to soggy bottoms due to condensation.
Letting the cookies cool on a wire rack lets air reach the cookies’ underside, resulting in a more even texture.
Plus, they free up the baking trays for the next batch of cookies. Supersized baking tray Get the biggest baking tray you can find at a kitchen supply store, even if it won’t fit in the oven.
Why? This tray is a great work sur- face for rolling out dough and cutting cookies without worrying about scratching the counter top.
In addition, it makes cleaning up a snap. Resealable sandwich bags In lieu of pastry bags and decorating tips, fill resealable sandwich bags with icing or frosting and snip off a bit at the corner to pipe. Large freezer-safe resealable bags For the most part, cookies can be frozen for up to three months. Just lay them flat in a resealable plastic bag.
Fun fact: it’s how we stored 24 days worth of cookies for the cookie calendar! Dough cutter This tool makes dividing dough easy and is especially handy to make straight edges (think square-shaped cookies or gingerbread houses). Digital scale More cookbooks are moving toward weight and away from volume when it comes to measuring ingredients — especially when it comes to something as precise as baking.
While the recipes in this calendar are measured by volume in both imperial and metric, a digital scale makes tasks such as dividing dough much easier.
Acounter top scale costs about $20. Flat metal ruler Take the guessing work out of measuring dough thickness and spacing cookies on the baking tray.