Edition: U.S. / Global


Published: November 20, 2002

Freezing Cookies

Q. The second graders at my synagogue have made hundreds of cookies for a bake sale. The sale isn't for several weeks. We wrapped little piles of the cookies in foil and froze them, but now we are worried that the cookies will be stuck together. What is the best way to freeze holiday cookies so the decorations will not be ruined?

A. The answer to your question depends partly on what kinds of decorations are on the cookies. But holiday cookies -- including the decorations -- are usually durable, so you probably don't need to worry about the cookies you have already stored. Frostings and glazes tend to dry and firm up right away. Sprinkles and nonpareils are very sturdy, and if a few fall off during storage no one will notice.

To freeze cookies, spread them out on baking sheets and put them uncovered in the freezer just until they are solid. Do not leave them uncovered any longer than necessary, because they will dry out. As soon as the cookies are quite firm, transfer them to large freezer bags and squeeze out as much air as possible. Return to the freezer until needed.

Cookies gum together when they are soft and sticky. In case your cookies were soft when you stacked them, take them apart while they are still frozen. If necessary, use a blunt knife to gently pry them apart. If the cookies seem a bit damp or sticky, set them on racks to dry a bit before arranging on serving trays. And just in case the worst happens, have a bag of confectioners' sugar handy along with a child's new paintbrush. If there are any rough spots where cookies stuck together, make a paste of sugar and water and dab the glaze over the surface of the cookie. It will hide imperfections beautifully.

Cornmeal and Corn Flour

Q. I have a recipe that calls for cornmeal and corn flour. What is the difference between the two, and where can I buy them?

A. Cornmeal is made from dried corn kernels that have been ground to a fine, medium or coarse texture. Corn flour is made from cornmeal that has been ground even further so that it is no longer granular and forms a soft flour. Both cornmeal and corn flour can be made from yellow, white or blue corn.

Cornmeal can be used as a coating for fried fish or vegetables (like okra or tomatoes) or mixed with flour to make baked goods like corn bread or muffins. Choose coarse meal when a granular, almost crunchy texture is desired. Finely ground corn meal is used to make cornmeal pudding and a Mexican drink with a creamy consistency called atole de maíz. Cornmeal that is labeled masa de harina has been ground from kernels that were treated with lime water before grinding and is used for making tortillas and tamales.

Corn flour is used for breading and baking, often mixed with other flours. If you are using British recipes, be aware that the British use the term ''corn flour'' for what Americans call cornstarch, a soft white powder made from the endosperm of the corn kernel. Cornmeal, corn flour and cornstarch are not interchangeable.

Stores that specialize in Hispanic foods will have both cornmeal and corn flour. Yellow or white cornmeal is available in nearly every supermarket. Old-fashioned stone-ground cornmeal and blue cornmeal are available in many health food stores and specialty food markets.

Imported Mexican corn flour and other Mexican products can be ordered from MexGrocer.com either online or by calling (877) 463-9476.

Brined Peppercorns

Q. I can't find brined peppercorns in specialty shops. Can I make my own?

A. Brined green peppercorns are the immature fruit of the pepper vine (Piper nigrum), marinated in salted water when freshly picked. Unless you live in Indonesia, India or Reunion Island off the coast of Madagascar, where the peppercorns are grown, you will not be able to brine your own.

But many specialty food markets carry them, and they are available by mail order.

Some brined peppercorns are sold in brine, and others are freeze-dried after brining. Green peppercorns packed in brine have more bite than their dried counterparts, and they will retain their shape in sauces. Dried green peppercorns are papery and mild in flavor, and are best for pulverizing with other dry ingredients.

The lovely pink ''peppercorns'' that are sold in brine, vinegar or dried are not technically a peppercorn. The pink berries come from a small tree known in the United States as Brazilian pepper tree and Florida holly (Schinus terebinthifolius). Most of the pink peppercorns sold in brine are exported from Reunion Island and processed and packed in France. Pink peppercorns are highly decorative with a somewhat sweet, peppery flavor, but you may wish to use them sparingly. The plant is botanically related to poison ivy, and some people suffer digestive problems after eating the berries, whether dried or brined.

Green and pink peppercorns packed in brine are available from Gourmet USA (888-889-1949). Pink peppercorns in vinegar are $3 for 1.8 ounces, green peppercorns in brine are $3 for 3.5 ounces or $7 for 15 ounces, green peppercorns in vinegar are $5 for 8.1 ounces, plus $5 shipping for any size order.