Piped Cookies

Appears in

Published 2015

A batter is placed in a piping bag, piped into shapes on a sheet pan, and baked.

Prepare the pans, pastry bag, and pastry tip. For piped cookie batters or doughs made with meringue or beaten egg whites, this step is especially important. Preparing materials ahead of time prevents delicate batters from losing volume from being left to stand too long.
Prepare the batter or dough as directed.
Fill the pastry bag. To fill a pastry bag with batter, first place the pastry tip in the bag (if using one). Fold the top of the bag down to make a cuff, and use a rubber spatula to fill the bag. Twist the top of the bag to seal, and squeeze to release any air in the tip of the bag.
Pipe the cookies onto prepared pans. Use constant, even pressure, piping into smooth even shapes, avoiding “tails” which are likely to become dark or burn during baking.

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