Last night I went to my first holiday cookie/recipe exchange. It's early in the year to me for this type of party, but I went gladly, with an empty stomach and a full plate of cookies. Cherry White Chocolate Shortbread, to be precise.
Chocolate dipped cookies are a great holiday - or, let's face it, anytime - type of cookie, but they can be exceptionally messy. These cookies were no exception. I'd mixed the butter and the sugar and flour, minced the maraschino cherries and mixed them into the dough along with almond extract and chopped white chocolate, and portioned the dough into balls. I'd flattened the balls with a sugar dipped glass and baked them. They'd come out of the oven, rested on the cookie sheet, and then moved them to the cooling rack. So far, so good. They cooled to the perfect temperature as I melted the remaining white chocolate with some shortening, but after I dipped the first cookie, I noticed that I had a problem.
Where would I put the cookies until they dried? If I laid them back on the rack, the melted chocolate would drip through the rack and the backs would be messed up. I couldn't very wall stand there and hold the cookies, could I?
Parchment paper to the rescue! I laid a section out on the counter, and set each cookie on the paper as soon as I'd dipped it. They cooled perfectly, lifted off the paper with absolutely no difficulty, and looked professionally created.
I've laid in a supply of the miracle paper, just in time for my holiday baking season.
What kind of cookies will you be baking for your holiday season?