Cookie Bakers' Pantry

Orange Snowballs and Lemon Candy Pinwheels

• 1 medium lemon yields 2 teaspoon shredded peel and 3 tablespoons juice.
• 1 medium lime yields 1-1/2 teaspoon shredded peel and 2 tablespoons juice.
• 1 medium orange yields 4 teaspoons shredded peel and 1/4 to 1/3 cup juice.

Plus, the handiest gadget for shredding citrus peel is a long, thin rasplike tool called a Microplane. It's sharp, easy to clean, and quickly produces peel from any type of citrus fruit. The tool, made by Grace Manufacturing (800/555-2767; www.microplane.com) is available in blades ranging from coarse to fine. Look for it in the kitchenware departments.

Honey-Nut Bars

Honey of a Sweetener The flavor and color of honey depend on the flowers from which it is made. Most honey is made from clover, which gives it a mild flavor and pale color. Store honey in a dry place up to 1 year. If honey crystallizes during storage, it's still usable. Place the jar of honey in a container of warm water, and occasionally stir the honey until the crystals dissolve. Change the warm water as necessary. To use honey in baking, it's best to follow a specially formulated recipe, because substituting honey for part of the sugar requires adjusting the amount of liquid, the leavening, and the baking temperature.

Brown Sugar Toffee Rounds

At one time, brown sugar was the result of a step in processing cane or beet sugar from a syrupy liquid to white granulated sugar. Today brown sugar is a combination of granulated sugar and molasses. The darker brown the sugar, the more molasses flavor it contains. Brown sugar keeps indefinitely in an airtight container in a cool dry place. Brown sugar that hardens or forms lumps can be softened in the microwave oven. Microwave 1/2 cup water, uncovered, in a 1-cup microwave-safe measuring cup or bowl on high for 1 to 2 minutes or until boiling. Place the brown sugar in a microwave-safe container near the water. Heat, uncovered, on high until softened. Allow 1-1/2 to 2-1/2 minutes for 1/2 pound brown sugar or 2 to 3 minutes for 1 pound. Our recipes call for packed brown sugar. This means the sugar is pressed firmly enough into a dry measuring cup that it holds the shape of the cup when it is turned out.