I can't cook! Not even simple pastries?

Question

I'm baking snickerdoodles for my boyfriend. I got the recipe off the internet and it said to bake the cookies on an ungreased baking sheet. Wont they stick? And also this may sound dumb but whats cream of tartar? Also any basic suggestions for making these cookies just let me know

Answer 1

Go to the bakery. My wife cant cook, I still love her.

Answer 2

The butter keeps them from sticking. Just be patient and have fun making new things.

Here's a great recipe for you:

1/2 cup butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar (I used light brown)
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
Topping
2 tablespoons granulated sugar
1 teaspoon cinnamon

In a large bowl, cream butter and sugars at high speed.
Add egg, vanilla, and beat until smooth.
In another bowl, combine flour, salt, baking soda, and cream of tartar.
Pour dry ingredients into the wet ingredients, mix well.
Preheat oven to 300° while you let dough rest 30-60 minutes in fridge.
In a small bowl combine topping.
Take about 2 1/2 tablespoons of dough and roll it into a ball.
Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet.
Bake cookies 10-12 minutes, NO MORE.
*Cookies may seem undercooked but will develop.
Don't roll your dough into too big of a ball; they may not turn out in that much time if you do that.

Answer 3

The creamy sauce macdonald put on fish burger is call tartar sauce but i am not really sure if it is the same as cream of tartar..

Anyway I happen to have a very simple cookie recipe for u :)

Icing Sugar 150g
Egg white 60g
Cake flour 450g
Butter(soft) 400g

1. Mix icing suger and butter together(until you cannot see any white color sugar appear on the butter)
2. Fold the flour into the mixture (until you cannot see any white lumps appear on the mixture)
3. Add the eggs into the mixture bit by bit (divide into 2-3 times)
4. Cream well the mixture, the finish mixture will be slightly watery but its ok,,(So the sequence is eggs->cream->egg->cream.... until you finish the eggs)
5. Pipe the desire shape on a parchment paper
6.Bake at 160-170 degree for around 10-20 min depending on the size you are making..

Enjoying Baking :)

Answer 4

I don't know exactly what recipe you're using, but presumably it has enough shortening or butter to prevent them from sticking. So, if the recipe says to use an ungreased baking sheet, that's what to use.

Cream of tartar is found in the baking spices section at the grocery store.

It's the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking. stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.

Answer 5

If you're really worried about the cookies sticking, use parchment paper on the cookie sheet. Parchment can be found at most grocery stores these days, or at a kitchen specialty shop.

Cream of tartar is a stabilizing agent. You can find it in the spices section.

Basic suggestion -- don't stress too much. Cookies are pretty fool proof. and practice makes perfect!

Answer 6

I've baked Snickerdoodles a number of times. I can assure you, they won't stick: As much butter as is in the batter, the cookies will pretty much grease themselves.

Cream of Tartar is used in a number of recipes where you want the dough to not become too dark. It's available in the spice aisle of the grocery store.

You will want plenty of time to chill your cookie dough before you roll up the small balls: Otherwise, it will really be bad about sticking to your hands.

Good luck!

Answer 7

The cookies won't stick because there's a lot of fat (butter or margarine) in the cookies.

I've never made cookies containing cream of tartar, but here's what it is: Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.

Answer 8

No the cookies will not stick if you follow the ingredient list perfectly......

Potassium bitartrate also potassium hydrogen tartrate has formula KC4H5O6. It is a byproduct of wine making. It is also known as cream of tartar. It is a potassium acid salt of tartaric acid.

Tartar crystallises in wine casks during the fermentation of grape juice. This crude form (known as beeswing) is collected and purified to produce the white, odorless, acidic powder used for many culinary and other household purposes, such as:

Stabilizing egg whites, increasing their heat tolerance and volume;
Preventing sugar syrups from crystallizing;
Reducing discolouration of boiled vegetables;
Frequent combination with baking soda (which needs an acid ingredient to activate it) in formulations of baking powder.
Commonly used in combination with potassium chloride in sodium-free salt substitutes

Answer 9

you better grease the pan or put some wax paper for your safety, the cream of tartar is a white powder used for making stiffer the egg whites you can buy it at the supermarket without problem. good luck!

Answer 10

go to a grocery store and go to the isle that has the spices and baking goods. i suggest you read up on your spices and other baking ingredients. by plenty of cook books on all types of food and sweets. good luck.