Baker's Field Guide to Christmas Cookies by Dede Wilson

By Dede Wilson

A enjoyable, unique tackle a vintage topic, A Baker's box consultant to Christmas Cookies is a set of greater than seventy five real Christmas cookie recipes from world wide, manage in field-guide layout. each one cookie is photographed in complete colour, via ''field notes'' on its kind (drop, rolled, molded, crammed, etc.), habitat (country of origin), description, traditions surrounding it, and recipe. Christmas is the fitting time of 12 months for sharing cookies with friends and family, and the recipes point out that are enjoyable to make with young ones, which freeze good, which send good, that are quickly to make, and extra. There also are a great deal of tips about baking and adorning, tips on how to shop Christmas cookies for max freshness in the course of the season, and the way to throw a Christmas cookie change.

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Additional resources for Baker's Field Guide to Christmas Cookies

Sample text

Place balls in airtight container, separating layers with aluminum foil or waxed paper, and allow flavors to develop by sitting at room temperature at least overnight. You may first place them in small fluted paper cups, if desired. Chocolate Chipzels TYPE Drop cookie HABITAT United States DESCRIPTION I am not a junk-food junkie, but these candies can convert even the likes of me. They come together in a flash, and the combination of salty, crunchy potato chips and pretzels with deep, dark chocolate is irresistible.

Add about one-third of the chopped chocolate and stir gently. The residual heat will melt it. As soon as it is melted, add the remaining chocolate, in two more stages, continuing to stir gently until it is completely melted. It is now ready to use. To double check whether it is ready, dip your index finger into the chocolate and place a dab of melted chocolate on your lower lip; it should feel warm, but not hot. If it is too hot, stir in some more chopped chocolate. If you have an instant-read thermometer, place it into the chocolate; it should read between 89 and 91 degrees F (for dark chocolate, which is the only type tempered and used in this book).

Bake until very light golden brown around edges, about 10 minutes. Cool in pans on racks for a couple of minutes, then carefully invert muffin pan, tap bottoms to release cookies, and transfer to racks to cool completely. ) Right before serving, in a small bowl with electric mixer on high speed, whip heavy cream and sugar together until stiff peaks form. Place whipped cream in pastry bag fitted with coupler and small closed-star tip (such as Ateco #18). Pipe a small ring of cream around edge of each cookie, leaving the depressed center open.

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