Tip:
Highlight text to annotate it
X
Helen McMahon for Expert Village. Our cookie dough is beating away here. While it finishes
beating, I want to tell you a little bit about baking pans. This particular baking pan is
a very good professional pan. It actually has a double layer and it will not burn your
cookies. If they're in a moment too long, you won't get a brunt bottom. This also has
a nice edge around it so it can be used for a jelly roll pan or for anything that needs
a slight edge along it. You can do for instance, wedges of potatoes drizzled with a little
bit of olive oil. This would be and ideal pan for it, but it's also ideal for cookies.
In this particular recipe says that you do not need to grease the pan. Some cookie recipes
will call for a greaed pan, and what i find the ideal this is just to use the butter wrapper
that you've used and just go over it. That will provide just enough lubricant so that
the cookies will be removed very easily from the pan. How is our cookie dough coming along
here. It looks like it's almost ready. One more scrape down of the sides of the bowl and we'll
be ready for putting this lovely batter onto thie very nice cookie sheet. Of course we
have our oven turned up to 375, and by this time it has reached that temperature so we
should be ready to go as soon as we get the batter all scraped down from this very nice
***. In the olden days, of course people beat all their cookie dough by hand. The batter
will take a very long time. Then with the advent of mixing machines, it saved and enormous
amount of time and energy. It was a revelation for the homemaker. Originally, the mixing
machines had 2 beaters that worked in opposition to one another and usually rotated around
the bowl, or the bowl was on a rotating table and the beaters remained fixed as the bowl
rotated around. This is a great improvement, although you could still do this by hand if
you were looking for some exercise. Believe me, when this dough gets as thick as this
is it really gives you a great workout.