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Article: Cookie counseling // Solid culinary advice takes baking off the back burner
- Article from:
- Chicago Sun-Times
- Article date:
- December 13, 1998
- Author:
CopyrightCopyright 1998 Chicago Sun-Times. (Hide copyright information)
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The quest for the perfect Christmas cookie is on. Not too brown,
not too flat and certainly not cracked around the edges.
We've tried to take the guesswork out of cookie baking with a
simple guide that explains the chemistry behind the best cookies. We
consulted several recent cookbooks specializing in cookies, as well
as some classic cookbooks.
Here's our Cookie Q & A, which includes some of the most-asked
questions posed to holiday baking phone lines:
Q. What causes cookie dough to become too soft or sticky to roll
out?
A. The dough is either too warm or contains too much liquid.
Cover it with plastic wrap and refrigerate it until it's firm enough
to handle. Or, work with a small part ...