Oh, yes, that's a wonderful question. It takes practice, but after a while you get a feel for it. First of all, you have to know your oven. In my oven I could never bake cookies as long as the recipe says because they'd be burnt. I start checking when I suspect they might be done. Use a timer, and youer sense of smell can be a guide. I touch one or two cookies with a fingertip. If they're still liquidy, they're not done. Check about every minute or so. When the top is soft and not completely firm, they're done because they continue to bake a little after you take them out. My dad and I always had a debate when we made cut out cookies because he would say they weren't done yet and I would say they were and I was right because when we left them in a little longer, they'd be to brown. Sorry I can't give you a more definite answer. Good luck! You can always eat the less than perfect results. Ellen
-----Original Message----- From: Reinhard Stebner via Cookinginthedark [mailto:[email protected]] Sent: Sunday, December 17, 2017 12:42 AM To: [email protected] Cc: Reinhard Stebner <[email protected]>; [email protected] Subject: Re: [CnD] GERMAN CRISP CUT OUT COOKIES How do I know when cookies are lightly browned are lightly brown? I wish recipes like this would add instructions for a blind cook. Sent from my iPhone > On Dec 16, 2017, at 11:19 PM, Marilyn Pennington via Cookinginthedark > <[email protected]> wrote: > > GERMAN CRISP CUT OUT COOKIES > > > > I use light corn syrup but suppose dark will work-- Even molasses or > honey but haven't tried--So AYOR, > > GERMAN CRISP CUT-OUT COOKIES > > 1 cup butter > 2/3 cup sugar > 1/2 cup corn syrup > 1 tablespoon lemon juice > 1 egg > 4 cups unsifted flour > 1/4 tsp salt > > cookie cutters > > In a large bowl with mixer at medium speed, beat together first 5 > ingredients until smooth. Gradually beat in flour and salt until well > blended. Chill at least 1 hour or until easy to handle. > > On floured surface, roll dough 1/3 at a time to 1/8" > thickness. Cut into desired shapes. > > Place 1" apart on greased cookie sheet. Bake in 350°F oven > 10-12 minutes or until lightly browned edge. Remove from cookie sheet; > cool on rack. > > Decorate as desired. > May be stored in tightly covered container up to 3 weeks. > > Makes about 7 dozen 2" cookies. Enjoy. From Rick. > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
