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Cookie bokays - Page 2

post #16 of 20
3/1/06 at 10:19am
I use a sugar cookie similar to the no fail sugar cookie ... I dip the stick in eggwhite prior to putting it into the cookie before baking ..never had a problem
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post #17 of 20
3/1/06 at 10:21am
Quote:
Originally Posted by MomLittr

Thought I would give you all the dumb question of the day on this subject... are the lollipop sticks wooden or paper?

deb



I've used both, but didn't care much for the paper because the butter from the cookie soaked into the paper and discolored it slightly - made it look greasy.

Lately, I've been using bamboo skewers for my smaller cookies, and wooden chopsticks for the larger ones. We have a wonderful store here in town where I can get 100 pairs of chopsticks for about $2.00, so only a penny each, which is a better price than anything else I can find. I don't like the regular popsicle sticks only because they're not as long as I'd like them to be.

The other thing I like about the chopsticks is that the end I put in the cookie is round and small diameter, but they are tapered, so the other end is thicker and oval shaped, so the sticks are held securely in the foam and can't "spin".

hth!
Laura.
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post #18 of 20
3/1/06 at 10:23am
mom,

I have used both but I prefer the paper. The wood on some sticks I have used didn't really like the heat and some curled after they cooled. My kids told me that the cookie around the wooden stick tasted like wood.
This was when I was baking them in the cookie. I still use them, but again after I removed them from the oven but I prefer the paper. To me the seem more decorative.


Shyann
Success is the ability to go from one failure to another with out the loss of enthusiasm.
Sir Winston Churchill
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Success is the ability to go from one failure to another with out the loss of enthusiasm.
Sir Winston Churchill
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post #19 of 20
3/1/06 at 9:13pm
Quote:
Originally Posted by KHalstead

So, Maybe the trick to inserting them before baking is the freezing part??? Maybe because it's semi frozen the outside of the cookie forms a crust keeping the stick from falling to the bottom while the center sets up??




Freezing slows down the time it takes for the butter in the dough to start melting. So this significantly reduces the amount of spreading that occurs. So yes, I guess that would be an added bonus of freezing. The cookie has enough time to set up before the stick will shift.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #20 of 20
3/1/06 at 9:24pm
Quote:
Originally Posted by MomLittr

Thought I would give you all the dumb question of the day on this subject... are the lollipop sticks wooden or paper?

deb



I have used both the paper ones will occasionally have some slight discoloration but nothing that's noticable to anyone that did not see them before baking. So I dont worry about it.

Popsicle sticks work just as well, a little more effort to insert them though. I soak them in water for about a minute. This prevents them from curling if they Are overly dry.

Overall I prefer the look of cookie pop sticks but the popsicle sticks are WAY cheaper.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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