Since the holidays are right around the corner (yippee!), I know many of us will be doing a great deal of baking. Here are some quick tricks in the kitchen that can save preciuos time.
Prep on your own schedule. Most types of cookie dough will keep in the freezer for four to six weeks if you double-wrap it tightly in plastic wrap. Thaw before baking.
Grease your measuring cups before measuring syrupy ingredients like molasses-- a little nonstick cooking spray helps thick liquids pour easily.
Line your cookie sheet with parchment paper or a baking mat. Cookies won't stick, so cleanup will be speedy.
Cut up butter so it will reach room temperature faster. A whole stick may require 45 minutes, small cubes will just take 15 minutes or so.
Take your oven's temperature. Oven heating is surprisingly variable. Check yours with an oven thermometer to make sure it reaches the temperature needed for your cookies and cakes.
ENJOY!!
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Hi Kristin:
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Great reminders Kristin. I am making a huge batch of gingerbread dough tomorrow. Some I'll use right away the rest I'll freeze. It you do a little at a time it's not so overwhelming.