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December 14, 2007, Newsletter Issue #15: Toasting Different Treats for Sugar Cookie Decorating
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Tip of the Week
When decorating sugar cookies, it is often fun to add a bit of a crunch to the sweet treats. If you enjoy a sweet treat that has a bit of a crunch, adding toasted nuts and toasted coconut might be the right touch.
Toasting coconut is a very easy process and greatly enhances the sweet flavor of this fruit. Allow children to participate in this activity but make sure that it is under adult supervision. Turn the oven to 350 degrees, allowing it to fully heat. Spread the shredded coconut on an ungreased pan and place inside the oven when it has reached the correct temperature. Allow five to seven minutes for the coconut to toast, making sure that you stir the coconut occasionally.
When toasting nuts for cookie decorating, the process is similar. Toast the coconut and nuts with the same cookie sheet and at the same oven temperature. It is best to work in separate batches. As with the toasted coconut, spread the nuts on an ungreased cookie sheet, bake for about 10 or until a golden brown in color. Be sure to stir the nuts occasionally to make sure that the coloring is even and none of the nuts burn.
Toasting sesame seeds can be done in the oven or on the stovetop. If using an oven, heat the oven to 350 degrees. Place the sesame seeds on an ungreased cookie sheet and place in the oven for eight to 10 minutes. Stir the nuts during the toasting process to make sure that the nuts do not burn. If you prefer to toast the sesame seeds on a stovetop, put the seeds in an ungreased skillet and place on medium heat, stirring the seeds occasionally to prevent burning. This is a very quick process, don’t leave the seeds on the burner very long. Generally, two minutes is long enough to turn the seeds brown.
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