IE Warning
Your browser is out of date!

This website uses the latest web technologies so it requires an up-to-date, fast browser!
Try Firefox or Chrome!
Back to top


Pastry_Nick_Portrait_013


Baking Questions Answered

Moister cookies

 
A reader has asked: It’s holiday baking time, and I always have the same issue: My cookies are dry. How can I get my cookies to be more moist?
 
A: Make your cookies a little larger or thicker and bake them a little less. It may take a bit of trial and error, but that’s the way to achieve moister cookies.


More Questions & Answers

Click here to ask a question

Please click to ask a question about baking methods and issues. We’ll post the answer here and email it to you as well. If you want a recipe, I can direct you to a recipe in one of my books or on this website, but we don’t send out recipes on demand.

PASTRY

Nick's latest book

Nick Malgieri’s Pastry provides recipes for all types of doughs and step-by-step photos about how to prepare them, roll them, shape them, and bake them. If you have ever had a bad case of “fear of pastry” or “fear of rolling,” just follow the simple instructions here you’ll be able to tackle any pastry project you like.

Starting off with a quick tutorial on ingredients and equipment, we then delve into sweet tarts and tartlets; sweet pies, cobblers and crisps; savory pies and tarts; strudels; brioche; and puff pastries, including those with cream.

With over 125 recipes, including a tutorial on Turkish pastries and Viennese strudels, Nick Malgieri’s Pastry is the new definitive pastry bible.

Recent News

My Books

Share with your friends










Submit