Hints for Bar Cookies

Appears in

Published 2000

Prepare the pan carefully to ensure that the baked cake will be easy to unmold. I like to butter the pan, then line it completely, bottom and sides, with a large piece of parchment paper or foil. The butter on the pan holds the paper in place. I also butter the paper, just to be extra careful.
On a rack, cool the baked cake in the pan for 10 minutes. Then remove it from the rack. Using the paper lining, lift it from the pan, and transfer back to the rack to cool completely.
After the cake has cooled, lift it, again by the paper lining, to a board to cut it. If necessary, slide a knife or spatula between the cake and the paper to loosen, then slide the cake from the paper to the board.
I usually trim away the edges before cutting bar cookies so that the cookies will be more uniform.
Neatness counts! Use a ruler to mark the cake into 2-inch squares (or any other size squares or rectangles you wish) before you cut.
Use a sharp knife and wipe it frequently with a damp cloth for neatest cutting.
Finally, to prevent the bars from drying, store them between layers of wax paper or parchment in a tin or plastic container with a tight-fitting cover.
For longer storage, wrap individually in cellophane or plastic wrap and freeze.

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