INGREDIENTS

INSTRUCTIONS

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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