Crocker - Betty Crocker Christmas Cookies
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- Book:Betty Crocker Christmas Cookies
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- Publisher:Houghton Mifflin Harcourt
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- Year:2013
- City:Boston
- Rating:4 / 5
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Copyright 2013 by General Mills, Minneapolis, Minnesota. All rights reserved.
For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, New York, New York 10016.
The HERSHEYS KISSES trademark and trade dress and the Conical figure and plume device are used under license.
www.hmhco.com
Library of Congress Cataloging-in-Publication Data is available upon request.
ISBN: 978-0-544-16664-6 (pbk.); 978-0-544-28819-5 (ebk.)
Cover photos (clockwise):
GENERAL MILLS
Food Content and Relationship Marketing Director: Geoff Johnson
Food Content Marketing Manager: Susan Klobuchar
Senior Editor: Grace Wells
Kitchen Manager: Ann Stuart
Recipe Development and Testing: Betty Crocker Kitchens
Photography: General Mills Photography Studios and Image Library
HOUGHTON MIFFLIN HARCOURT
Publisher: Natalie Chapman
Editorial Director: Cindy Kitchel
Executive Editor: Anne Ficklen
Associate Editor: Heather Dabah
Managing Editor: Marina Padakis
Production Editor: Jamie Selzer
Art Director and Book Design: Tai Blanche
Interior Layout: Eugenie S. Delaney
Production Manager: Kevin Watt
The Betty Crocker Kitchens seal guarantees success in your kitchen. Every recipe has been tested in Americas Most Trusted Kitchens to meet our high standards of reliability, easy preparation and great taste.
FIND MORE GREAT IDEAS AT
BettyCrocker.com
v2.1116
Dear Friends,
When Christmas comes around, its time to start baking, and there are no better sweet treats to make than cookies, bars and brownies. Theyre wonderful for holiday entertaining, great as gifts and simple to bake, and they make the house smell delicious. So use these recipes to start the season off right!
All your favorites are hereenjoy . Plus, there are even gluten-free and fun-for-kids recipes to choose fromlook for the icons to find them easily.
We also included fun ideas for wrapping and packaging your baked gifts, as well as information on how to decorate your holiday goodies so that theyll be treasured by family and friends. From clever cutouts to the easiest drop cookies that are perfect for when youre short on time, all the best Christmas cookies are right here. Happy baking and happy holidays!
Sincerely,
Betty Crocker
What could be better than freshly baked homemade cookies? With the tips and tricks youll learn here, youll be baking them up in no time.
- Flours: Stick to bleached or unbleached all-purpose flour for cookies. Whole wheat flour can also be used, but only substitute it for one-third to one-half the amount of all-purpose flour called for in the recipe to prevent the cookies from becoming too dry. Dont use bread and cake flours when making cookies. Bread flour causes them to be tough, and cake flour causes them to be too delicate and fragile.
- Sweeteners: In addition to adding sweetness to cookies, sweeteners also help brown and add tenderness to baked goods. Most recipes call for granulated white sugar or brown sugar or both, but other types of sweeteners like honey or maple syrup are used in specific recipes.
- Leavenings: Cookies usually call for baking soda and/or baking powder. They are not interchangeable, so be sure to use what your recipe calls for.
- Fats and Oils: Fats add tenderness and flavor to cookies. For best results, use butter or, if the recipe calls for it, shortening. If you choose to use margarine, use only products with at least 65% fat. Any other spreads or reduced-fat products contain more water, resulting in cookies that are too soft, tough and puffy.
- Eggs: Eggs add richness, moisture and structure to cookies. All the recipes in this book have been tested with large eggs. Egg product substitutes, made of egg whites, can be substituted for whole eggs, but the baked cookies and bars may have a drier texture.
- Liquids: Liquids like water, fruit juice, milk or cream tend to make cookies crisper by causing them to spread more. Add only as much liquid as the recipe calls for.
- Oats: Quick-cooking and old-fashioned oats are interchangeable unless a recipe calls for a specific type. Instant oatmeal products contain other ingredients and flavors, so they should not be used as a substitute for oats in cookie recipes.
- Nuts and Peanuts: When nuts are called for in a recipe, you can substitute any variety of nut or peanuts. Nuts can become rancid, giving them an unpleasant, strong flavor that can ruin the taste of cookies. Always taste these items before adding them to a recipe; if they dont taste fresh, throw them out.
Softening Butter
The best way to soften butter is to leave it at room temperature 30 to 45 minutes because it will soften evenly. To soften it in the microwave, remove the foil or waxed wrapper. Place butter in a microwavable bowl, uncovered. Microwave to 1 cup butter on High 15 to 30 seconds.
Choosing the right cookie sheet can make all the difference in how your cookies bake up.
- A cookie sheet is a flat pan that may be open on one to three sides. If the sheet has four sides, cookies may not brown as evenly.
- Cookie sheets come in three basic types. Heres how cookies bake on each type:
- Shiny Aluminum with Smooth Surface: These are the top choice for cookie bakers. They reflect heat, allowing cookies to bake evenly and brown properly. The recipes in this book were tested using these cookie sheets.
- Insulated: These sheets help prevent cookies from turning too dark on the bottom. Cookies baked on these sheets may take longer to bake; the bottoms will be light colored, and the cookies may not brown as much overall. They may be difficult to remove from these sheets because the bottoms of the cookies are more tender.
- Nonstick and Dark-Surface: Cookies baked on these sheets may be smaller in diameter and more rounded. The tops and especially the bottoms will be more browned, and the bottoms may be hard. Check cookies at the minimum bake time so they dont get too brown or burn. Follow the manufacturers directions; some recommend reducing the oven temperature by 25F.
- Choose sheets that are at least 2 inches smaller (on all sides) than the inside of your oven to allow heat to circulate.
- Have at least two cookie sheets so that while one batch is baking youre getting the next batch ready to go into the oven.
Make sure your cookies will turn out perfectly by baking one cookie as a test first, to see the shape of the cookie before you commit to baking any more. That way, you can make adjustments to the dough before baking the rest of the batch.
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