Corrections: Rose's Christmas Cookies
Jul 08, 2007 | From the kitchen of Rose
These changes have been made in the current printing
p 3 don’t use a food processor to pulverize the sour balls as it may damage the container and blades
p 17 Electric Mixer Method: …On low speed, gradually add the flour, salt, and the grated almonds…
p 45 Equipment:…fine shredding disc
p 55 under Wedge-Shaped Shortbread, cross out Decrease the butter to 1 cup (8 ounces/227 grams) and under Smart Cookie cross out the reference to cookies require slightly more butter…
p 89 Smart Cookie: just before When rolling the balls of dough insert:
If you flour your hands before rolling the balls of dough, the cookies will be rounder, as show in the picture. If you don’t flour hour hands the cookies will have more almonds adhere to them but will be flatter.
p 94 under Food Processor Method…Remove half the nuts (about 2/3 cup)..
p 100 under Caramel Topping…to avoid spattering. Lumps will form but they will dissolve with further cooking.
p109 in the chart, 1 large egg white 1 ounce/30 grams
p 141 in the chart, 1 egg/1.75 ounces/50 grams
p 163 increase the butter to 10 tablespoons/5 ounces/142 grams
Bake for about 30 to 40 minutes
p 166 in the chart, increase the butter to 10 tablespoons/5 ounces/142 grams, the powdered sugar to 1/3 cup/1.25 ounces/38 grams, and the granulated sugar to 1/3 cup/2.25 ounces/66 grams
under For Both Methods:…cross out …At first the dough will be dry and crumbly, but the heat of your hands quickly makes it blissfully soft and supple….Bake for 45 minutes.
p 167 in the chart: zest from 1 large orange,
p194 Steeple…Cut the 4 quatrefoil
p 197 quatrefoil (not quartrefoil)
Print
Post/Read Comments
Digg
de.licio.us
Facebook
StumbleUpon
rose Levy Beranbaum
12/09/2009 03:29 PM
sherrie, i don't remember their sticking to foil or i would have said to grease but the nonstick foil is a great product and would be a good safeguard.
REPLY
Sherrie
12/09/2009 03:14 PM
I just finished baking Mom's Coconut Kisses and unless I did something wrong, they stuck mercilessly to the foil. Not sure if the foil should be greased, shiny side up, or just removed as an option.
REPLY
Tyler
07/28/2007 08:05 PM
Haha! How do you crush the sour balls then?? I think it would do more damage to a blender than a food processor.
REPLY
Rozanne
07/11/2007 02:04 PM
Ronald, pastry flour is lower in protein than bread flour. They cannot be interchanged in a recipe as it would alter the end product. A cake made with bread flour will not have as fine a texture. You are better off sticking to what the recipe calls for. Pastry flour and bread flour are available at any grocery store.
If you own the Cake Bible, Rose gives in-depth explanations of the different kinds of flour and their protein content. If you don't have the book it is worth investing in. Everything you need to know about baking is covered in the book. It truly is an encyclopedia.
Rozanne
REPLY
ronald johnson
07/11/2007 11:29 AM
What is pastry and bread flours? How are they different? Can they be used in the same baking goods? Where will I find pastry and bread flour? Please, let me know?
ron johnson
ronmik32000@yahoo.com
REPLY
Corrections: A Passion for Chocolate
Corrections: The Pie and Pastry Bible