Question: What kind of butter for Cookies?

[helene]

Hi,

As a lot a girls are already planning for Christmas baking, I have couple questions:

1- What kind of butter do you use for your cookies?

2- Can I substitute by margarine?

3- How long before Christmas can I make them so they keep fresh?

4- In what kind of container do you store them?

Thanks for answering my questions.

Hélène http://www.cookinglight.com/bbs/cool.gif

[Grace]

Hi,

You should use only UNSALTED butter for baking. You can substitute full fat margarine, but I think it doesn't taste as good most of the time, unless the recipe specifically calls for margarine. I would stick to what the recipe calls for, there's usually a reason.

How long ahead you can make them really depends on the cookie. Sugar cookies, and most simple crisp type cookies (like gingerbread, etc.) can be made pretty far in advance, and I would put them in airtight containers. Other cookies, esp. those that use cream cheese or other dairy type products should be made at the last minute, in my opinion. For example, my "famous" kolackys are no good after a day. They are a pastry type cookie, and are only really good if they're fresh. I'd refer to each individual recipe, as it usually gives instructions on storage, etc.

I am by no means the last word on cookie making, so I'll be watching this thread too to see what tips everyone else has to offer. I always learn so much here, and since I'll be making a bunch of cookies this year, I'm hoping to find out something that will help make my life easier too!

Good luck, and most of all, have fun.

[mlou]

Just happened to have had a cookie queen for a mother so I will see if this is any help. When planning your cookie list definitely leave out those that don't keep well or are best fresh. My mom used to start at thanksgiving and mix all the doughs for storage. She made mostly the kind that you can doo this with as she probably made at least 50 dozen cookies. Then comes baking and decorating if needed. These cookies were then stored in labelled tins, the kind you pick up cheap at the 5&10 or dollar stores. Cookies always taste better with butter! Since I took on the habit and became an organic advocate I can tell you people will remember and look forward to your cookies if you use organic ingredients. It's very much more expensive as decisions go but worth it! There is no coming back from fresh eggs either, most people don't know what hit them. Anyway, they were then carefully arranged on gift plates and wrapped in saran wrap. Tasted great clear into January. Hope some of this is useful to you.

[Mamasue]

I agree with Grace and mlou...unsalted butter is best! I never scrimp when it comes to cookies. In fact I use unsalted butter in all my baking and cooking. I have substituted margarine and found that my cookies spread more because of the water content. I will use margarine in other recipes, such as, brownies.

I will be starting to bake my holiday cookies in a couple of weeks. Most of the cookies that I bake freeze very well. The italian cookies, which I make dozens and dozens of freeze wonderful and are usually the first ones that I bake and get out of the way. Sugar cookies freeze well too....I frost them after they are defrosted and ready to plate a few days ahead. These are just a few and I have never had any problems in freezing cookies. I freeze them in gallon ziplock bag which I have sucked all the air out with a straw. http://www.cookinglight.com/bbs/biggrin.gif Now that I have the Food Saver (which I LOVE) I will be using that freezing process. Which reminds me got to buy some more rolls of bags...........

[This message has been edited by Mamasue (edited 10-17-2000).]

[Mamasue]

Oh My...didn't realize there was two threads of same subject. Bringing this to top for helene.