What do all of these cookies have in common, aside from their contribution to my high cholesterol? They were baked on parchment paper, which ensured that they wouldn't stick to my baking sheets and I wouldn't have to scrub those sheets after I removed the cookies to racks to cool. I ALWAYS bake cookies on parchment paper. Because I bake so often, I try to buy pre-cut sheets from The Baker's Catalog, but I seem to run out just when I'm looking at a week where I have 2 dozen batches more to test. No worries. The IGA stocks rolls and rolls of the stuff, so I'll be able to finish my cookie baking project on schedule, well before a new box of paper from King Arthur arrives via UPS.
No comments:
Post a Comment