its_me_susan
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pamperedbecky said:Yep, press the cookies just on the parchment paper while the first batch is in the oven (you can just put the first batch right on the stone). It saves time because you can press everything out while the first batch is baking. Then once you get the first cookies off the stone. you can just slide the parchment paper right onto the stone with the cookies already pressed on it. This works fine if the stone is still hot/warm.
When you're pressing on parchment paper, you need to kind of hold the paper down when you life up the cookie press. That way you have a better chance of the cookie dough staying on the paper. Have you practiced with the cookie press yet? It takes a little getting used to and some of the disks are easier than others. Those are the ones I'd definitely recommend!! Good luck! Let us know how it goes.
AJPratt said:How did the show go? Did the cookes behave? I would love to try that at one of my shows!
Cookies on Stones are a popular baking technique that involves using a baking stone to make perfectly crispy and evenly baked cookies.
To use a baking stone for cookies, simply preheat your stone in the oven for about 20 minutes before placing your cookie dough on top. Then, bake your cookies as you normally would. The stone will help distribute heat evenly, resulting in perfectly baked cookies.
No, you do not need to grease the baking stone before using it for cookies. The porous surface of the stone helps prevent sticking, so there is no need for additional grease or oil.
While baking stones are great for most types of cookies, they may not be ideal for thin, delicate cookies that require a quicker bake time. It is best to stick to thicker, chewier cookie recipes when using a baking stone.
To clean your baking stone after using it for cookies, simply let it cool completely before scraping off any excess debris. You can also use a damp cloth to wipe it down. Avoid using soap or harsh chemicals, as it can affect the taste of your next batch of cookies.