BUTTER OR MARGARINE?

Think twice before substituting margarine for butter in baked goods. With so many look-alikes in the supermarket today, it becomes confusing finding the real thing. Margarinelike products such as spreads and light margarine may have additional water and milk solids that can make baked goods, including cookies, bars, cakes or fruit crip, soggy or rock-hard. Our test kitchen recommends butter for most baked goods. It's critical to use butter in recipes that rely on butter for flavor such as shortbreads or pound cake. And streusel toppings crisp up better with butter than anything else.

*RC NOTE: All of the cookies pictures on this page were made with butter not margarine. I was amazed at the difference.

From Midwest Living Magazine, November/December 2002 Issue.

FREEZING DOUGH

My husband is still asking me what we are going to do with all the cutout cookie recipes I made for this segment. After rolling out, cutting and baking half a dozen or more of each recipe, I simply shaped the remaining dough into a log, rolled it in waxed paper, folded in the ends and placed them in a plastic zipper bag. Be sure to mark your roll with the type of dough and basic baking instructions. Freeze until needed.

CUTTING TIPS

For perfectly shaped round cookies, pack homemade refrigerator cookie dough into clean 6 oz. juice cans (don't' remove the bottoms, and freeze dough. Thaw cookie dough ~15 minutes; then open bottom of can and push up, using the top edge as a cutting guide. Cut with dentil floss, thread or knife.

If you have large numbers of children (i.e. scouting groups, primary children, large family gatherings) helping with the traditional cookie baking and are running low on cookie cutters, the metal edge of discarded boxes of plastic wrap and waxed paper can be used to create instant, one-of-a-kind cookie cutters. Just bend into desired shapes - but beware of sharp edges!

DECORATING IDEAS

Stenciled Cookies
Stenciled cookies are wonderful and easy to make. Using waxed paper, cut out your own patter. Just fold paper into quarters, then again in half, making a triangle. Cut shapes out of both folds and point, then unfold. Now place it on top of your baked cookie, sift any type of sugar desired (colored or powdered) over stencil.

Stained Glass Cookies
Use favorite sugar cookie recipe rolled to 1/4 inch thickness on slightly floured board. Cut into desired shapes using cookie cutters. Trace a smaller version of the cookie cutter on dough leaving 1/2-3/4" border of dough in center of cookies (Time Saving Tip - use a smaller version of the cookie cutter to cut out the center). Place on baking sheets lined with foil. Then crush 5 rolls of lifesavers or lifesaver holes and spoon candy into the center of the cookies. Bake until candy is melted and cookie is slightly browned. Cool completely before removing from pan.

Cookie Lollipops
Here's an easy way to make kid-pleasing party treats or favors or a little extra some to add to your visiting teach message or Christmas cards. Following your favorite cut out cookie recipe (rolling them a little bit thicker than usual) place 4-6 cookies on baking sheet - leave extra room in between cookies for spreading. Insert a wooden craft stick or 6-8 inch wooden skewer into the center of each cookie (parallel with the cookie sheet) and flatten dough slightly around stick. To prevent lollipop sticks from burning, soak in water 20-30 minutes before baking.

Decorate raw cutouts with sugar or sprinkles, if desired, and bake as usual until edges are lightly browned. Cool slightly and carefully remove from cookie sheet.

When completely cooled, wrap cookie pops in different colored plastic wrap. Tie bows on, mixing or matching curling ribbon, leaving plenty of curly tendrils. These pretty cookie pops are perfect for any occasion and are wonderful additions to bake sales and gift baskets!

The above information (Cutting tips and Decroating Ideas) were taken from "Old Fashioned Country Cookies," a Gooseberry Patch Cookbook, unless otherwise noted.