Live from the Test Kitchen: Fine Cooking's Virtual Cookie Exchange

Thanks to everyone who tuned into our first-ever Virtual Cookie Swap. You can watch replays of all three demos above. If you have any questions for the presenters, you can still ask them below.

Show off your own cookie baking and decorating skills by entering our second-annual holiday cookie contest.

Here's the demo lineup:

Cut-Out Cookies and Royal Icing with Samantha Seneviratne, Food Stylist and Associate Food Editor

Chocolate-Covered Sandwich Cookies with Andy Corson, Basement Baker blogger and owner of American Artisan Bakery

Slice & Bake Pinwheel Cookies with Denise Mickelsen, Associate Editor

Congrats to our online audience members MissRio, cookaholic, normberg, and ChewyNibbles, who each won one of our "goodie bags," and to cindylynn, who won Fine Cooking's archive DVD and a copy of our newest cookbook, Absolutely Chocolate.

posted in: baking, cookies, christmas, live

raitken_fcweb writes: @cookaholic: If you have a spam filter, check your emails for one from me dated 12/12. You did the right thing by contacting our customer service folks with your phone number since email is the only contact info I had to go on (nice talking to you by the way). Now that I've got an address to mail the prize, you're all set. Posted: 1:22 pm on January 25th

cookaholic writes: Hi - I still have not received the gifts I "won" as a participant in this webinar. Who do I need to contact? Robyn is referenced in the note from FC Editors...

Ref:
FC_Editors writes: Thanks for your questions! If we didn't answer online, stay tuned for an update. Again, thanks so much for watching, everyone. Robyn will follow up with our online winners shortly. Posted: 1:33 pm on December 12th Posted: 8:32 pm on January 24th

ChewyNibbles writes: I too was one of the winners. I received an email saying the goodies would be mailed out the week of 12/14 but I haven't seen anything. I sent an email but no response. Am looking forward to receiving the package. Hope it is still coming.... Posted: 9:54 am on December 29th

cookaholic writes: Hi - I was one of the online winners, but I haven't heard anything yet. Do you need my contact information?

Thanks for your help - the webinar was fantastic! Posted: 3:38 pm on December 22nd

BasementBaker writes: Sorry, I meant to say, "Butter cookies and wafer cookies (including all of the cookies we demonstrated yesterday) are great either way." Posted: 6:18 pm on December 13th

BasementBaker writes: In response to ElaineSelo - With butter cookies and wafer cookies (including all of the cookies we demonstrated yesterday) do great either way. I prefer to freeze the cookies raw and bake them later. Make sure to use them within 2-3 weeks for the best results. As for cookies like drop cookies it is definitely better to freeze the dough and bake just before eating. You can freeze them after you bake, but they are just not as good. Hope that answers your question!

Andy - aka the Basement Baker Posted: 6:16 pm on December 13th

ElaineSelo writes: Is it best to freeze the cookies after baking or before? Posted: 1:37 pm on December 13th

nancyhemenway writes: This was great. I loved watching the ganache dipped cookies for the technique, seeing the pinwheels rolled, and found using earphones helped hear the questions. It was difficult to make comments as I sometimes got bumped out of the audio and had to log back in so I missed some of the broadcast. Overall, great! Posted: 1:37 pm on December 12th

kerice writes: this is my first time watching one of your demo's. it was great! Thanks. It really helps to see the work. Posted: 1:35 pm on December 12th

FC_Editors writes: Thanks for your questions! If we didn't answer online, stay tuned for an update. Again, thanks so much for watching, everyone. Robyn will follow up with our online winners shortly. Posted: 1:33 pm on December 12th

kerice writes: what do you think about the butter substitutes for cookies products like "better than butter" Posted: 1:29 pm on December 12th

cookie1 writes: Many recipes call for all-purpose flour. Do you need to know whether it should be bleached or unbleached? Posted: 1:29 pm on December 12th

nancyhemenway writes: juneau-ite says thank you so much for this on-line demonstration. I'm here in Alaska and this is fabulous. I feel connected to the lower-48! Also, I plugged in earphones and it really helped hear the questions asked. Posted: 1:29 pm on December 12th

prosecco writes: Hi- just joining you.
I am baking up a storm with recipes from old FCs, using a scale for the first time ever, following recipes to a 'T". My question: why are my yields always so much lower than the recipe suggests? I'm making pine nut cookies from DC96, yield is 3 dozen, I get two dozen at the specified size. Same problem with those gorgeous checkerboards from FC 30-- it says 18 dozen (!) I get 8 dozen. What's up with that?!
Posted: 1:27 pm on December 12th

ackernackt writes: I have access to pasty flour (not cake flour). Will I see a difference between that and all purpose flour? Posted: 1:25 pm on December 12th

stingray3lf writes: this is great to watch live so much fun. WIll it be archived to watch later to reference when I actually bake the cookies? Posted: 1:21 pm on December 12th

PuuPoni12 writes: I was always told to cook the cookies until the edges are brown, because you know the cookies are cooked all the way. Is this true? Posted: 1:20 pm on December 12th

Jack_G writes: Is there anything you could add on top of these? Posted: 1:20 pm on December 12th

ChewyNibbles writes: Could you make these with a checkerboard effect? If so, how would you do that and how get a squared edge? Posted: 1:18 pm on December 12th

cookaholic writes: Q: If you are using a silpat instead of parchment paper, do you have to adjust the cooking time? Posted: 1:17 pm on December 12th

smitty2k2 writes: Ahh, Paper towel tubes. Thanks. Posted: 1:16 pm on December 12th

smitty2k2 writes: What's the best way to keep the logs of dough from flattening out and getting a more oval shape? Posted: 1:14 pm on December 12th

PWinn writes: When you need to make a lot of cookies, is it best to double a recipe or to make the same recipe twice? Posted: 1:12 pm on December 12th

nancyhemenway writes: Sometimes recipes call for rolling between plastic wrap rather than waxed paper. Your thoughts? Posted: 1:07 pm on December 12th

smitty2k2 writes: When making pinwheel cookies, What's the best way to get a sharp looking design? I find that when I roll the two together, the pattern can look mashed together in spots. Posted: 1:03 pm on December 12th

nancyrae writes: Can maraschino and candied cherries be substituted for each other in baking? Great show! Posted: 1:02 pm on December 12th

ChewyNibbles writes: This virtual cookie exchange is awesome. Thanks so much for doing this. Looking forward to more in the future. Can't wait to make Andy's cookie! Posted: 1:01 pm on December 12th

PWinn writes: This is so great. I'm enjoying not only the demonstrations but also seeing the cookies the guests in the audience have brought and hearing their stories. I'm jealous I'm not able to be there, but watching you all live on my computer is the next best thing. Posted: 12:57 pm on December 12th

bakerwoman writes: Turn up the mic!!!!!! Posted: 12:54 pm on December 12th

MichaelaMurphy writes: Hey! I made it R.I early so I could come. Lookin' good! Posted: 12:49 pm on December 12th

Jack_G writes: What is a good substitute for chocolate? Posted: 12:47 pm on December 12th

PuuPoni12 writes: Is there a difference between bittersweet or semisweet choc? Jennifer Posted: 12:46 pm on December 12th

MissRio writes: Any recipes for gingerbread cookies? My mom would love one. Thanks. I'm really enjoying the presentation, getting a bit hungry though, lol. Posted: 12:45 pm on December 12th

normberg writes: What is tempering?
Posted: 12:43 pm on December 12th

cindylynn writes: sound is much better now. Thank you Posted: 12:39 pm on December 12th

cookaholic writes: Production Notes:
1) When the demonstrators are not on-camera, they should turn off their microphones.

2) Have the moderator point the mic at the speaker more - it's hard to hear the audience members.

thanks! Posted: 12:29 pm on December 12th

normberg writes: How do you best color/tint sugar? Posted: 12:28 pm on December 12th

nancyhemenway writes: For cooky one, do you use a thinner icing for the flooding than the one used to outline?

Do you ever use insulated cookie pans? Posted: 12:28 pm on December 12th

bakerwoman writes: Tell the lady to hold the microphone close to her and others mouth . Posted: 12:27 pm on December 12th

cindylynn writes: I'm having a hard time hearing everyone but Laurie. Is it my computer? Posted: 12:27 pm on December 12th

nancyhemenway writes: Do you ever use insulated cookie sheets?

Is the fooding icing thinner than the one used to outline? Posted: 12:25 pm on December 12th

stingray3lf writes: how long will a container of meringue powder last? Does it have an expiry date and if so , is it crucial to adhere to that? Posted: 12:25 pm on December 12th

smitty2k2 writes: One of my biggest concerns is storage of all the cookies I bake for the season. I store them in the freezer after they are baked, until I am ready to box them up. Are there any particular cookie varieties that don't store well in the freezer? Posted: 12:21 pm on December 12th

cookaholic writes: Question: When you are using multiple colors of royal frosting, do you have to wait for each color to dry before adding the next one ... (if the colors are next to each other and not on top)

thanks! Posted: 12:20 pm on December 12th

DorisC writes: I love to give tins and boxes of assorted homemade cookies to my friends for the holidays. Other than packing each container right before giving, what other tips can you share for making sure all the cookies don't end up with the same flavor and texture as a result of being packed together but still be visually appealing for giftgiving? Thanks, and thanks for streaming this for those who can't be there! Doris Posted: 12:19 pm on December 12th

pumkinfolk writes: This virtual viddles idea is great - good tips and camera work - nice going, Fine Cooking - Posted: 12:18 pm on December 12th

dabneyg writes: Hi guys! This is so cool! It's pouring rain outside, which is the perfect excuse for me to skip the gym and watch you all! Posted: 12:17 pm on December 12th

nancyhemenway writes: At the point when the dough sticks to the cooky cutter, I release it on the parchment lined pan, instead of on the counter Posted: 12:13 pm on December 12th

AndieReid writes: Do the holes in that spatula keep the cookies from sticking a little better? Posted: 12:10 pm on December 12th

PuuPoni12 writes: Between rollings do you put the dough in the freezer? Posted: 12:09 pm on December 12th

Simmerings writes: I am allergic to honey, but these cookies look great. Do you have any tips for substituting a different sweetener in this recipe? Posted: 12:09 pm on December 12th

cookaholic writes: What a wonderful idea! It's fun to be part of your party! Posted: 12:08 pm on December 12th

pink4me writes: I'm so excited about the whole idea. Looking forward to it.
Thanks. Posted: 12:04 pm on December 12th

AndieReid writes: When you get around to doing the chocolate covered caramel filled cookies, I want to know how you keep the caramel from oozing out the sides ? Mine kind of gooshed everywhere before I got them chocolate-dipped. Posted: 11:49 am on December 12th

RDA writes: It smells AWESOME in the Test Kitchen this morning (as usual).
Food lovers, post your cookie questions for the presenters here. I'll ask them on camera and pick comments at random for our prize giveaways.
Posted: 10:44 am on December 12th

prettygirl5713 writes: I have never decorated cookies before so this sounds great. Looking forward to it. Posted: 10:17 am on December 12th

vanillalatte writes: I'll be ready with a cup of coffee to go with the cookies.... Posted: 9:43 am on December 12th

smitty2k2 writes: Looking forward to the demo tomorrow. I'm getting ready to bake one of my personal favorites every holiday season, Potato Chip Sandies. It wouldn't be the holidays without them.

http://www.finecooking.com/recipes/potato-chip-cookies.aspx Posted: 8:08 pm on December 11th