Dear Cookie Lovers,
I would like to congratulate you, friends of Smart Cookies Newsletter, for a job well-done.
Thanks to your relentless support, Cookies-in-motion is going strong after almost two and a half years and still counting. Today, Smart Cookies is proudly acknowledging its second anniversary.
Both my grandmothers instilled in me the love for baking, and continue to inspire me in spirit. I, of course, dedicate the Web site to them, but will never need to post their photographs on the home page as an advertisement gizmo.
Your many returned visits are always crucial to the continued success of Cookies-in-motion. Rest assured that presenting interesting materials and new recipes regularly is one of my priorities.
Some of you are wondering if you could purchase homemade cookies posted on the site in any store or even online. Although I do not rule out the lucrative possibility of commercializing my homemade cookies someday, I still find that sharing baking techniques, knowledge, and recipes with you more enjoyable than monetizing for profit.
On the other hand, let me suggest the growing list of drop cookie recipes, or bar cookie recipes without icings or glazes, in case you decide to bake and mail cookies. These homemade cookies including Florentines make scrumptious and irresistible gifts for faraway Mothers, recent graduates, birthday boys and girls.
As you know, moist, thin, or filled cookies such as the followings are not likely to remain intact during shipping.
|Vanilla Wafers||Brandy Snaps|
|Benne Wafers||Fortune Cookies and Tuiles|
Before we part, let me share with you the answer to the stimulating question at the end of Smart Cookies #16.
You remember that surface of cookies becomes very dry during baking as a result of rapid moisture loss. The hotter the oven, the quicker homemade cookies lose their surface moisture because hot air can accommodate a large amount of water.
In favorable circumstances, water and diffusion is a perfect match made in the name of science. In our scenario, water inside cookie dough diffuses to the surface and replaces the lost (or evaporating) water. In so doing, it carries soluble sugar with it to the surface.
Sugar, once on the surface, begins to crystallize and the fascinating baking-process continues …:-)
Until Next Time and Keep on Baking,
Published date: April 13, 2008
Copyright 2008 by Trinh Lieu. All right reserved