I didn’t have an Easy Bake Oven when I was little. I didn’t need one. My mother let me use the big oven, with her supervision of course, but I was turning out cakes and cookies by the time I was six. I remember when I was in Kindergarten, my friend Debbie Levine asked me to come over to her house for lunch. I came and brought some peanut butter cookies for dessert-you know, the lunch box classic with the crossed fork marks on the top. “I baked them myself,” I announced proudly.
Debbie must not have been too impressed because she took a bite out of one and screwed up her face. “Eewww,” she said, “they taste like throw up.” Debbie’s mother rushed over and took the cookie from her hand and said, “Debbie we don’t treat our guests like that.” I wasn’t too upset because I knew Debbie was only kidding. She finished the first cookie and had a second one.
My mother made spritz every Christmas and had an ongoing battle with her constantly malfunctioning cookie gun. She wouldn’t get a new one though; she preferred thrill of the hunt for the perfect recipe for spritz dough that would work in her cookie gun. She never found it and when she died, I returned her cookie gun to the earth. I was never fond of spritz anyway.
I don’t bake much anymore, but I did bake this year. I thought I would share some of my tips to make the task easier (besides throwing away tools that you can never get to work.)
If you make cookies that have to be cut out and decorated, do yourself a favor and make them over the course of three days. Mix your dough on the first day and let it chill properly. Just put it in the fridge and forget it. Roll, cut out and bake on the second day. Decorate on the third day. This will make your life so much easier. If you think this is impractical, go out and buy some cookies.
Properly chilled dough is easier to roll. Rather than dusting with flour during the rolling, I prefer to use cooking spray. I spray the rolling surface, my hands, even the rolling pin. If you roll between sheets of wax paper, spray the paper. If after you’ve cut the shapes out the dough is soft again, return the wax paper with the cookies to the fridge for a couple of minutes to let it firm up. You will be able to move the raw cookies to the pan without distorting them.
It’s important that rolled cookies have a consistent thickness. I have a rolling pin that has different sized rings that fit on the ends to help maintain uniformity. You can get yourself a set of rings here.
Baked on parchment paper
If you learn only one thing from this post, let it be these two words: parchment paper. Parchment paper for baking that is. I don’t know what took me so long to start using this stuff but once you use it, you won’t go back. It saves on pan cleanup and you don’t have to grease your cookie sheets. It’s easy transfer a whole batch of baked cookies off the hot pan for cooling and it’s easy to get them off the paper. Foil or a so-called non-stick pan will not give the same results. I do not advocate any particular brand. I bought mine at a grocery store. I have heard that you can’t use sheet more than once. Not true although it does become brittle after awhile and since you can’t really clean it, you don’t want to save it too long.