As I keep baking and experimenting with this recipe I have noticed that baking at a lower temperature for a few minutes longer cuts down on browning edges. The ideal cookie is slightly golden, but not brown at the edges. Thinner areas like ears, small details, legs etc, tend to brow more quickly and lowering the temp. helps prevent this. Plus making delicate areas thicker by adding a teeny bit more dough.
I love all my molds - some, like the napping kitty are so sweet. And I have learned so much just from reading other cookie artist blogs and FB pages. Like now I know the difference between 'sanding sugar' vs 'sugar sprinkles'. Sanding sugar is finer and the one I much prefer to use on my cookies. The sugar sprinkles are coarser, larger sugar crystals. The Wilton brand only has the larger crystals and when I finish most of that I am ordering the nicer, fine Sanding Sugar from a source called Sugarcraft. A HUGE baking supplies source in Ohio, they have lots of colors and the shipping is reasonable. I also found a lovely brown sanding sugar on Etsy under supplies. Kind of pricey, but...
Tomorrow is the big hearts day - my favorite holiday. Everything is so cheerful and I have never considered it a 'lover's' holiday. This is my favorite day to extend my gratitude to friends, family, clients and a few 'mystery' recipients - those who least expect anything. This year I have selected three and got them in the post today - late, but sincere.
tomorrow another mosaic day. I am liking the rhythm of art by day moonlight baking by night. I really wanted a part time job for extra cash, so decided to hire myself to bake very unique cookies and open an online store for the Moonlight Cookies. As sales grow I will be going totally organic with ingredients. They cost more, but it will be worth it in terms of quality. Right now I use organic eggs.
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