Like many people, I love the idea of making a large assortment
of Christmas cookies during the holidays, but I find it difficult
to find the time to get it done. As a working mother, cookbook
author and webmaster of Christmas-Cookies.com ( http://www.christmas-cookies.com
), I am a very busy woman, but baking Christmas cookies every
year is a must. Over the past few years, out of frustration
and necessity, I have developed a system for organizing my Christmas
baking. This system allows me to make a large variety of holiday
treats without taking too much time out of my busy schedule.
By dividing the tasks up into 6 days, I can spend a couple hours
each day getting this done, and on the 7th day, relax and enjoy
giving and eating some delicious Christmas cookies. After all,
God rested on the 7th day! You don’t even have to do this
on 6 consecutive days. Most of the steps can be done days and
even weeks in advance, giving you a great head start on your
holidays.
Day 1
Search your books, recipe cards, and favorite Web sites and
decide what recipes to make this year. I usually mix my traditional
family recipes with a few new recipes for variety. 6 to 12 different
recipes makes a nice assortment, depending on how many people
you have to feed and how much time you have to spend baking.
Write down the name of each recipe on a piece of paper, as well
as the source of the recipe so that you can look it up later,
such as the Web site URL or page number in a cookbook. Print
out the recipes that you find online, and set aside the books
or recipe cards you’ll need so that you can access them
easily on Day 2. Things you may want to consider when making
your selection are:
-difficulty of the recipe if you are a novice cook or will
be baking with children,
-cost of special ingredients such as chocolate or nuts, if
you are on a budget,
-whether the cookies keep well or can they be frozen, if you’d
like to do your baking ahead of time.
Day 2
Consulting your list of recipes, create your shopping list.
Calculate roughly how much of each ingredient you’ll need
in total by adding up cups of butter, number of eggs, and other
common ingredients. Include in your list:
-All of the ingredients for the cookies. Check what you have
at home for freshness. Nuts and shortening will go rancid after
a few months, and baking powder and baking soda lose their effectiveness,
so keep this in mind: out with the old, in with the new! Fresh
ingredients are the key to good tasting cookies.
-Any baking tools you may need. Consider replacing old worn
out tools or adding a new tool to your collection each year.
-Anything you may need for decorating such as food coloring,
colored sugars and jimmies, or pastry bags for piping frosting.
-Containers like plastic tubs, cookie tins, or even cardboard
boxes to store your cookies in. Make sure you have containers
that are large enough to hold a complete batch of each cookie
(look at the yield of your recipe if you’re not sure).
If you plan to parcel them out for gift-giving, make sure you
have enough containers for each recipient.
-Organize your shopping list according to store, such as: grocery
store, kitchen or home store, cake decorating supply store,
etc.
Day 3
Go shopping! Lay out your plan of action so that you go to
the grocery store last of all, so that you can take your refrigerated
ingredients home as soon as possible. Of course, if you live
in a very cold climate, this is not too much of a worry. When
you get home, wash your new baking tools and put all the non-perishable
ingredients in one place so that you can easily get them out
on Day 4. At my house, I have a designated baking cupboard that
gives me easy access to everything I need on days I decide to
bake. You can do Day 3 weeks before you plan to bake as long
as you:
-Freeze your butter or shortening, and
-buy the perishables such as eggs and cream cheese just before
you plan to bake.
Day 4
Today you will just make the dough for your cookies, but you
will not actually bake them! Most cookie doughs can safely be
refrigerated for days or frozen for weeks before you need to
make the cookies. The reason for doing it this way is because
when making several different kinds of cookies at the same time,
it’s very efficient to make all your dough at once while
you have all your ingredients and baking tools at hand. If you
do have a particular recipe that can’t be frozen, identify
it and plan to make it on Day 5.
Remember to bring refrigerated items like butter, eggs, and
cream cheese to room temperature before you start to assemble
your recipes. Take them out of the refrigerator at least a couple
hours before you plan to bake.
To make this process even easier, I’ve developed a system
for making dough assembly-line style, which you can read more
about in my article about the Cookie Assembly Line ( http://www.christmascookiesareforgiving.com/assembly.php
). Wrap each ball of dough in plastic wrap, identify it by writing
the name of the recipe on the plastic wrap with a felt-tip marker,
and refrigerate it or freeze it. If it is a slice-and-bake refrigerator
cookie, form it into a log instead of a ball, according to the
directions in your recipe. Make sure to keep your recipes in
a handy place so that you don’t have to search for them
on Day 5.
Day 5
Today is baking day! Check your recipe: if you have to work
with dough at room temperature (as recommended for most cookie
press cookies) then take your dough out ahead of time and let
it warm up to room temperature before you begin forming the
cookies. If you have frozen your dough, allow it to thaw in
the plastic wrap and only remove the plastic wrap once it has
reached the desired temperature. If you remove the plastic while
it is still frozen, then condensation will form on the dough
and that will add too much moisture.
Start with the recipes that call for the lowest oven temperature
and pre-heat your oven to that temperature. Remove dough from
the refrigerator, line your baking sheets with parchment paper
(no greasing!) and prepare the dough for baking as called for
in your recipe. You may have to roll out the dough and cut it
with cookie cutters, or fill it with some kind of filling, or
place it in a special pan like a mini-muffin pan or a Madeleine
mold, or simply slice and bake the rolls you made on Day 4.
Once all the cookies that are baked at the lowest temperature
are completed, raise your oven temperature to the next highest
to bake those cookies, and so on.
Even if you have some of the handy stackable cooling racks,
you will surely run out of space to cool several batches of
cookies. Placing a double-thickness of aluminum foil on your
countertop is a good substitute for a cooling rack when you
run out of space. Once your cookies are completely cooled to
room temperature, line your containers with waxed paper and
place your cookies in the containers one layer at a time, with
another sheet of waxed paper in between each layer. Then return
the containers to the refrigerator if they will not be eaten
for a day or two, or you can leave them out at room temperature
until the next day. If they won’t be eaten or shipped
for several days, you can wrap the entire container in plastic
wrap and freeze your cookies for up to 2 weeks. You can freeze
them for longer than this if you wrap the cookies in small stacks
of 5 or 6 before placing them in their containers. Defrost the
cookies at room temperature, leaving them wrapped until they
are thoroughly defrosted.
Many of your recipes may be completed at this point if they
don’t require decorating.
Day 6
Day 6 is decorating day. For many of us, this is the most enjoyable
step in the cookie-baking process. Decorating should always
be done no more than 2 days before the cookies will be eaten,
ideally the day or even the morning before. Now you will make
your various frostings and icings, or prepare your melted chocolate
for drizzling, or dust with powdered sugar to decorate your
cookies as directed. If your cookies are not to be eaten immediately,
make sure that the icing or melted chocolate has thoroughly
set and hardened—a process that may take several hours—before
stacking the cookies back in their containers, again separating
the layers with sheets of waxed paper. Cookies that have been
frosted with a buttercream-type frosting cannot be stacked.
They should be stored in a single layer with a loose covering
of plastic wrap.
Day 7
Relax and enjoy your holiday, because your Christmas baking
is done!
Copyright 2004 Mimi Cummins. All Rights Reserved.
Mimi Cummins is co-author of the book "Christmas Cookies
Are for Giving: Recipes, Stories, and Tips for Making Heartwarming
Gifts." This book, "enthusiastically recommended"
by Midwest Book Review, is full of baking tips and hints, including
nearly 50 recipes each with a full-color photo. For more information
visit http://www.christmascookiesareforgiving.com/ or order
from your favorite online bookstore.
http://www.christmas-cookies.com
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