INGREDIENTS

INSTRUCTIONS

PREPARING COOKIES: 1). Read the entire recipe before beginning to  make
sure you have everything needed. 2). Measure all ingredients
accurately and assemble in order given in recipe. 3). Prepare pans
according to recipe directions. Use only solid shortening or  margarine
for greasing pans. 4). Cookie sheets with little or no  sides will
allow cookies to bake quickly and evenly. Aluminum or  teflon coated
pans give the best results. Dark metal pans cause  cookies to have an
undesirable dark crust. 5). Adjust racks and  preheat oven about 10
minutes before you begin baking cookies. 6).  Easy does it when adding
flavorings and colorings to cookie dough.  Pour mixtures into measuring
spoon away from batter in bowl so if  excess spills out it will not
ruin the dough. 7). Use standard  measuring cups for all dry
ingredients. Use glass or plastic liquid  measuring cups with pouring
spout to measure liquid ingredients.  Place the cup on a flat surface,
fill to desired mark and check at  eye level. 8). Use standard
measuring spoonsto measure, not eating or  serving spoons. For dry
ingredients, fill spoons to overflowing and  level off with straight
edge of metal spatula or knife. 9). Lightly  spoon flour into correct
measuring cup and then level it off. Do not  tap or bang the cup nor
dip it into the flour. This will pack the  flour, giving more than
needed. Too much flour will make dry cookies.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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