Tips for Preparing Cookies * (Part 2)

INGREDIENTS

INSTRUCTIONS

PATTI - VDRJ67A
COOKIE HINTS
10). Drop Cookies: Cookies uniform in size will finish baking at same
time. Use ice cream scoop with release bar to easily shape drop cookies. a
#80 or #90 scoop yields about 1 teaspoonful of dough. Make sure cookies are
spaced apart as directed in recipe so as not to crowd cookies.
11). Rolled cookies: Doughs are usually easier to shape and roll after a
period of refrigeration. Remove only enough dough from refrigerator to work
with at one time.
12). Bar cookies: always use the pan size called for. Substituting a
different size pan will affect texture of cookie.
13). Refrigerator cookies: For firm and smoothly shaped rolls, wrap rolls
securely in waxed paper to chill before slicing. Unwrap and slice evenly
with a thin, sharp knife. Use gentle back and forth motion when slicing so
they keep their shape. Rotating the roll while slicing also prevents one
side from flattening.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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