and the worm turns
Dec. 12th, 2011 02:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
saffronhareYou know how I was saying about the first two cookie varieties, "Oh, it was so easy!" Right. Not this one.
Granted, it's awesome that the sugar cookie dough did just fine in the fridge for a bit longer than it's supposed to be. And rolling out/cutting sugar cookies isn't all that difficult. (Except when it gets too warm to work, and then it's DOOM.) What's causing me trouble today is TIME and SPACE.
I have three cookie sheets. The directions for these sandwich-type cookies say to roll out and cut circle things out of the cold dough, and then refrigerate them on cookie sheets for about an hour before baking. Each sheet will then bake in a 350-degree oven for 12-15 minutes, or just until the edges are beginning to brown. (After the first batch, I learned the ideal time in my frikkin' oven is 10 minutes.) Also, I have *three* cookie sheets. Thankfully, there's enough room in the basement fridge for three cookie sheets, but I have WAY MORE than three cookie sheets' worth of cookies to bake, people. And my brain and breathing are so addled today that the timing and space planning and trips up and down the stairs are KILLING me.
These suckers had better be tasty, is all I'm saying. Cookie #3 should be done and packed away tonight. I'll prep more sugar cookie dough for cookie #5 later tonight or maybe tomorrow. (You'll notice I skipped a number, there. Well done.) Cookie #5 will be jewel box cookies, a kind of thumbprint thing with preserves dabbed on top. I figure those should be last, because they'll definitely need to be on top. Not sure what cookie #4 will be. Possibly not a cookie. Might make some peppermint bark. Or perhaps some peanut butter cookies with the Hershey's kiss smooshed onto the top. Those are pretty low-brow, but wow do they go over well with a crowd. We'll see. Don't I lead an exciting life?
Granted, it's awesome that the sugar cookie dough did just fine in the fridge for a bit longer than it's supposed to be. And rolling out/cutting sugar cookies isn't all that difficult. (Except when it gets too warm to work, and then it's DOOM.) What's causing me trouble today is TIME and SPACE.
I have three cookie sheets. The directions for these sandwich-type cookies say to roll out and cut circle things out of the cold dough, and then refrigerate them on cookie sheets for about an hour before baking. Each sheet will then bake in a 350-degree oven for 12-15 minutes, or just until the edges are beginning to brown. (After the first batch, I learned the ideal time in my frikkin' oven is 10 minutes.) Also, I have *three* cookie sheets. Thankfully, there's enough room in the basement fridge for three cookie sheets, but I have WAY MORE than three cookie sheets' worth of cookies to bake, people. And my brain and breathing are so addled today that the timing and space planning and trips up and down the stairs are KILLING me.
These suckers had better be tasty, is all I'm saying. Cookie #3 should be done and packed away tonight. I'll prep more sugar cookie dough for cookie #5 later tonight or maybe tomorrow. (You'll notice I skipped a number, there. Well done.) Cookie #5 will be jewel box cookies, a kind of thumbprint thing with preserves dabbed on top. I figure those should be last, because they'll definitely need to be on top. Not sure what cookie #4 will be. Possibly not a cookie. Might make some peppermint bark. Or perhaps some peanut butter cookies with the Hershey's kiss smooshed onto the top. Those are pretty low-brow, but wow do they go over well with a crowd. We'll see. Don't I lead an exciting life?
