Serves: 5

MEASURING CUPS AND SPOONS

TIP: Be sure to use nested metal or plastic cups to measure dry ingredients, and graduated glass or plastic cups to measure liquids. Never use liquid measuring cups for flour, as you could end up adding an extra tablespoon or more per cup!

The accurate measuring of ingredients is essential to baking success whether preparing Mason jar cookies or making any other home-baked treat. And the key to accurate measuring is the use of basic measuring cups and spoons.

When measuring dry ingredients such as flour, sugar, and oatmeal, always use dry measuring cups. Available in sets that usually include 1-cup, 1/2-cup, 1/3-cup, and 1/4-cup measures, these cups allow you to spoon or scoop up the ingredient and then level it off with a straight edge--a metal spatula or knife--for greatest accuracy. Never use a liquid measuring cup for this purpose as it will make precise measuring impossible.

When measuring liquid ingredients such as milk, applesauce, or melted butter, be sure to use liquid measuring cups, which are clear cups with markings that indicate 1/4-, 1/3-, 1/2-, 2/3-, and 3/4-cup levels. For greatest accuracy, place the cup on the counter and bend down to check the amount at eye level.

Always use measuring spoons--not the teaspoons and tablespoons you use to set your table--to measure small amounts of spices and the like. These inexpensive tools come in sets that usually include 1-tablespoon, 1-teaspoon, 1/2-teaspoon, and 1/4-teaspoon measures. When using dry ingredients, if possible, dip the spoon in the container until it overflows, and then shake the spoon to level it off. When measuring wet ingredients, pour the liquid until it reaches the top edge of the spoon.

MIXING BOWLS

TIP: Mixing bowls can be made of a variety of materials, including stainless steel, glass, ceramic, and plastic. While all of these are good choices, nonmetal dishes allow you to microwave ingredients directly in the bowl- a real advantage when a recipe directs you to melt chocolate before adding it to the cookie dough.

When preparing the dough for your Mason jar cookies, you'll need just a few different mixing bowls. A small bowl of about 1 quart in size will be called for just occasionally to hold a sugary topping or another single ingredient. More commonly, you'll want a medium-sized bowl (about 2 quarts) and a large bowl (about 3 quarts). This simple equipment will give you the room you need to cream the butter, mix the dry ingredients, and ultimately combine all of the ingredients together--without making a floury mess on the kitchen counter.

Mixing bowls can be made of a variety of materials, including glass, stainless steel, plastic, and ceramic. If you don't already own a set of bowls, consider buying tempered glass. Glass bowls not only allow you to easily see when the ingredients are well mixed, but also make it possible to microwave ingredients such as chocolate.

BAKING SHEETS

TIP: Composed of two sheets of metal with a layer of air in between, air cushion baking sheets reduce hot spots so that cookies bake beautifully all across the sheet.

TIP: Whenever a recipe directs you to grease your cookie sheet, a great alternative is to line it with baker's parchment paper. Available in supermarkets and specialty stores, this paper not only prevents sticking, but also saves on clean-up time.

Every baker has personal preferences regarding baking sheets. I feel that I get the best results with air cushion sheets, which are made of two layers of metal with a "layer" of air in between. The dual layered sheets allow air to better circulate under the cookie-baking surface, reducing hot spots so that cookies bake beautifully all across the sheet, and not just in the middle. These sheets come with both nonstick and regular surfaces. Either surface will yield great results.

To insure even baking, use a cookie sheet that fits in the oven with at least one inch to spare around each edge. Whether or not your sheet is nonstick, it is not necessary to grease the baking surface unless it is called for in the recipe. When greasing is recommended, simply use a piece of paper toweling to rub a small amount of butter or other shortening evenly over the bottom and sides of the pan. A small amount of cooking spray may also be used.

ELECTRIC MIXERS

While an electric mixer is by no means a cookie-baking necessity, if you do have one on hand, it will make quick work of creaming the butter, and in some cases can also be used to combine the wet ingredients with the dry. Either a portable (hand-held) or a stationary (stand) mixer can be used--although I personally like a portable model. If you don't have a mixer, just use a sturdy wooden spoon and a little elbow grease. Your cookies will be just as delicious.

BAKING RACKS

TIP: Although you may sometimes choose to eat cookies before they've been allowed to cool--who, after all, can resist a warm chocolate chip cookie?--always be sure to cool cookies completely before storing them.

Most of the recipes in this book direct you to first cool the baked cookies on the pan for five minutes, and then transfer the cookies to a baking rack for further cooling. Made of wire, these racks speed the cooling process by allowing air to flow around both the tops and bottoms of the cookies. In most cases, your Mason jar creations will be ready for serving or storage within twenty minutes.

If you don't own cooling racks, you can, of course, simply transfer the cookies directly from the baking sheet to a plate. Be aware, though, that the moisture from the hot cookies may make your baked goods slightly adhere to the plate. Once the cookies have cooled, be sure to lift them carefully to avoiding breakage.

From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the The Mason Jar Cookie Cookbook Cookbook:
01-Introduction
02-The Basics
03-Ingredients
04-Basic Cookie-Making Equipment
05-Making the Cookies
06-Creating the Jars
07-How to Use this Book
08-Metric Conversion Tables