Our Kitchen

Cookie Baking Tips

For cookie baking success our tips are great for the first time baker and also helpful for the cookie pro. From "egg wash" to "spritz cookies" to just plain rolling out the dough, we are sharing our secrets with you.

Egg Wash

Whisk together one egg white and one tablespoon water. Use this as a paste to adhere garnishes, sprinkles, chopped nuts, etc. on cookies.

Egg Yolk Paints

Mix one egg yolk with one teaspoon water and food coloring. Using a new, clean paintbrush, paint designs on unbaked cookie shapes. This is a good option if you like color on the cookies without added sugar (i.e. decorative icing).

Spritz Cookies

Whether you use the cookie spritz gun or a pastry gun, make sure the dough is fresh and soft. If dough has been refrigerated, warm it to room temperature and knead it slightly to make it malleable. If using a pastry bag, use a large star tip, or any other large tip of your choice. A serrated ribbon tip makes interesting shapes. Finish with egg wash if adding garnish, sprinkles or a cherry half.

Mincemeat or Jam Turnovers

Preheat oven higher - to 375 degrees F.

Cut out three inch circles. Brush perimeter with egg wash. Fill center with dollop of prepared mincemeat, jam, apricot or prune butter. Fold in half, crimp edges with a fork. Egg wash top, and make steam holes with a fork. Dust with confectioners sugar if desired.

Classic Cut-Outs

Work with dough at about 68-70 degrees F. Make sure board and rolling pin are well-floured. Roll out to a thickness of 1/4 inch. Transfer to baking sheet. Brush with egg wash if applying any decorations. To make handling easier, use a long, wide, metal icing spatula to transfer cookies to baking sheet.

Roll, Chill and Slice Logs

Make up any dough recipe you wish, with any additions.

On a well-floured board, shape dough into a log. Once log is formed, sprinkle garnish on a pastry board (a cup of sprinkles, ground nuts or slivered almonds, coconut, etc.). Press and roll log lightly to coat. Wrap in wax paper and chill or freeze. Slice one-quarter inch discs off and bake.