Page 373 - Chocolate Cake Doctor

C O O K I E S , B A R S , A N D B R O W N I E S 355

shallow dish. Remove the dough from the
refrigerator. Spoon out teaspoonfuls of R
the batter and gently roll them into balls
between your palms. Place these balls in the Cake Mix Doctor says
the dish of confectioners’ sugar and roll
them around with your fingertips until These cookies are easy enough to
they are coated with sugar. Coat only remove from the cookie sheet, but if
as many cookies as you’ll bake at one you want to make cookie removal truly
time. Place the balls about 2 inches apart a breeze, invest in a nonstick Silpat
on the ungreased cookie sheets. Place the mat.This is a flexible baking mat made
sheets in the oven. (If your oven cannot of glass fibers coated with silicone.
accommodate both cookie sheets on the It fits right on your cookie sheet, and
the cookies do not stick to the pan.
center rack, place one on the top rack and
The Silpat is found at Williams-Sonoma
one on the center rack and rotate them
stores, among others.
halfway through the baking time.)
4. Bake the cookies until they puff up and
are firm around the edges but still soft in Store the cookies in an airtight con-
the middle, 10 to 12 minutes. Re move the tainer at room temperature for up to 1 week.
sheets from the oven. Let the cookies rest Or freeze them, wrapped in foil and placed
on the cookie sheets for 2 minutes. Then in a plastic freezer bag, for up to 3 months.
use a metal spatula to transfer them to Thaw the cookies overnight on the counter
wire racks and allow them to cool com- before serving.
pletely, 15 minutes.
5. Repeat the process with the remaining
cookie dough.