I just need a little instruction here. I made my hazelnut cookies using my
cookie press and want to drizzle them with chocolate. But, I don't want to
waste any, chocolate that is.

I'm sure I saw Martha Stewart drizzling cookies with chocolate and I
remember any drips were able to be saved. Any ideas?




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I put my cookies on a "cooling rack" and place that on a parchment paper
lined cookie tray.. works for me
Eric
"LIMEYNO1" > wrote in message
...
> I just need a little instruction here. I made my hazelnut cookies using
my
> cookie press and want to drizzle them with chocolate. But, I don't want
to
> waste any, chocolate that is.
>
> I'm sure I saw Martha Stewart drizzling cookies with chocolate and I
> remember any drips were able to be saved. Any ideas?

LIMEYNO1 wrote:

> I just need a little instruction here. I made my hazelnut cookies using my
> cookie press and want to drizzle them with chocolate. But, I don't want to
> waste any, chocolate that is.
>
> I'm sure I saw Martha Stewart drizzling cookies with chocolate and I
> remember any drips were able to be saved. Any ideas?

Put the cookies on a rack over some parchment to catch the drips.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"LIMEYNO1" > wrote in message
...
> I just need a little instruction here. I made my hazelnut cookies using
my
> cookie press and want to drizzle them with chocolate. But, I don't want
to
> waste any, chocolate that is.
>
> I'm sure I saw Martha Stewart drizzling cookies with chocolate and I
> remember any drips were able to be saved. Any ideas?

If you've got a cookie-cutter in the exact shape of the cookies, you can
place it over the cookies and apply your chocolate, assuming the cutter is
deeper than the cookie.

;-)

Reg wrote:
>
> LIMEYNO1 wrote:
>
> > I just need a little instruction here. I made my hazelnut cookies using my
> > cookie press and want to drizzle them with chocolate. But, I don't want to
> > waste any, chocolate that is.
> >
> > I'm sure I saw Martha Stewart drizzling cookies with chocolate and I
> > remember any drips were able to be saved. Any ideas?
>
> Put the cookies on a rack over some parchment to catch the drips.
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com


Or wax paper, or better yet, silpat. :-)

K.

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Custom handcrafts, Sterling silver beaded jewelry
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Thanks, but these were made with a press.

"Chris" > wrote in message
...
>
> "LIMEYNO1" > wrote in message
> ...
> > I just need a little instruction here. I made my hazelnut cookies using
> my
> > cookie press and want to drizzle them with chocolate. But, I don't want
> to
> > waste any, chocolate that is.
> >
> > I'm sure I saw Martha Stewart drizzling cookies with chocolate and I
> > remember any drips were able to be saved. Any ideas?
>
> If you've got a cookie-cutter in the exact shape of the cookies, you can
> place it over the cookies and apply your chocolate, assuming the cutter is
> deeper than the cookie.
>
> ;-)
>
>

>"LIMEYNO1" > wrote

>> I just need a little instruction here. I made my hazelnut cookies using
>my
>> cookie press and want to drizzle them with chocolate. But, I don't want
>to
>> waste any, chocolate that is.
>>
>> I'm sure I saw Martha Stewart drizzling cookies with chocolate and I
>> remember any drips were able to be saved. Any ideas?
>
If you just swan around, dribbling chocolate where you may, you can
collect the drips on parchment, waxed paper, or a jelly-roll pan, as
described by others. Then consolidate, re-melt, and start over. Or you
can be very, very careful about dribbling on each cookie. Or not worry
too much about a little lost chocolate. I think Martha's 'saving'
would be more in the line of making for easy cleanup -- all the drips
on a disposable or washable sheet.

On Thu, 11 Dec 2003 12:15:55 -0500, "LIMEYNO1"
> arranged random neurons, so they looked like
this:

>I just need a little instruction here. I made my hazelnut cookies using my
>cookie press and want to drizzle them with chocolate. But, I don't want to
>waste any, chocolate that is.
>
>I'm sure I saw Martha Stewart drizzling cookies with chocolate and I
>remember any drips were able to be saved. Any ideas?

You remember the old plastic ketchup and mustard containers you found
in diners? They make awesome "drizzlers." I bought a couple at either
Surly Table or Williams Sonoma - really cheap and they work great.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

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