“This bar cookie has a really nice brown sugar shortbread base with a topping of white chocolate and pecans.” (p. 63)
Basic rule of life: Start at the bottom and work your way up. This rule is not always obeyed by clever or lucky people. Where am I going with this? I don’t know. Just wanted to point out that I prepared the topping for this cookie before preparing the dough. See how my brain (doesn’t) work(s).
All of the brownie and cookie doughs that have lots of stuff inside need a strong spatula for mixing. I use my gelato scoop. I’ve mentioned this before, but love the gelato scoop so thought I’d mention it again.
TECHNIQUE NOTE: When mixing things like chocolate chips and chopped nuts into a stiff dough, I use the folding technique that is used to fold whipped egg whites into batters. Why? 1) its my way of achieving a more even distribution of stuff throughout the dough, and 2) I want to be careful with some things that I don’t want to smush.
THREE QUICK IMAGES
And, finally, what it’s all about!
Some of these are destined for the Elementary PE Department. Are you friends with the PE department? Good time to start making friends. You can say you’re “looking for learning.””