Melting Chocolate

Double boiler: This method takes a little longer than the direct heat method, but eliminates the possibility of scorching the chocolate. Place water in the bottom of the double boiler so the top of the water is 1/2 inch below the upper pan. Place the chocolate in the upper pan. Place the double boiler over low heat. Stir the chocolate constantly until it is melted. Do not allow water to boil.

cookies

	Making rolled or cutout cookies
+	Roll only part of the chilled dough at a time and keep the remaining dough refrigerated until you're ready to roll it. This gives you the best results and the most tender cookies.
+	Dust the surface and rolling pin generously with flour to prevent cookie dough from sticking when rolled. A well-floured pastry cloth helps prevent sticking as well.
+	Dip the cutting edge of the cookie cutter in flour to prevent cookies from sticking during cutting.
+	Leave little space between cutouts to get the greatest number of cookies from the dough.
+	Handle and roll the dough as little as possible to keep the cookies tender.
+	Combine any scraps after you've cut out your cookies and reroll on a very lightly floured surface.
+	Transfer the cookies to a cookie sheet with a pancake turner to prevent them from stretching and tearing.
+	Cutout cookies are done when the bottoms are very lightly browned and edges are firm.
+	Cool cookies completely before storing so they don't lose their shape.

{ back to tips and tricks }