Tips and Tricks

So, I uploadad a slideshow of my kitchen set up, which was a little messy since my Christmas cookie baking odyssey was underway. Here are a few tips I have for making large batches of cookies/pastries:

• Make all of your batters/doughs first, before you bake anything.
• You can then chill the ones that need to be refrigerated
• You can also put away your mixer, bowls, spatulas, etc. and just keep out what you need.
•  Try to buy a half-sized commercial sheet pan (double check that it will fit in your toaster oven). It's more likely to fit a larger amount of cookies on it.
• Decide ahead of time where you will cool cookies when they come out of the oven. It sounds obvious...but if you don't have enough wire cooling racks, and places to put them, you will have to stop baking cookies until the previous batch cools, which doubles the time.
• Look for convection when buying a toaster oven. I've found that it shortens the baking time and makes "fluffier" cookies.

More than anything, have fun! Baking cookies in a toaster oven is a time-consuming process, since you'll be lucky to make them 12 at a time. Find a good radio station or get a timer so you can watch TV or read a book without forgetting about your project!