Hints for Cookies

• When using brown sugar in a recipe, always press the brown sugar firmly into the measuring cup.
• Grease the cookie sheet once — before you begin to bake — no need to grease for the rest of the batch of dough.
• Baked cookies freeze well and can be stored for several months. Pack as airtight as possible. When ready to use, thaw in refrigerator and warm in oven for a few minutes. They will taste fresh-baked.
• After melting chocolate over hot water or in microwave — cool, before adding to batter.
• Heavy, shiny cookie sheets are best for baking. When using lightweight sheets, reduce oven temperature slightly.
• When sprinkling sugar on cookies, put sugar in shaker first. Dry Jello may be added to sugar for variation.
• Before rolling, chill cookie dough in refrigerator for 30 to 60 minutes. Less dusting flour or powdered sugar will be needed. Too much flour rolled into cookies can cause them to be tough.
• To cream butter or margarine, allow it to reach room temperature. While this requires planning ahead, melting the shortening would make the batter too liquid.
• When baking cookies, use center shelf of oven only. Sheets on 2 levels will cause uneven distribution of heat.
• Place a piece of fresh baked bread in the cookie jar to keep the cookies soft and chewy.
• Many cookie recipes call for too much sugar. You can cut down on the sugar as much as half, particularly if you are using raisins, dates, chocolate chips, etc.
• When making filled cookies, use a melon ball cutter. Scoop out dough and you have a round ball.
• Cut bar cookies or rolled cookies with a pizza cutter.
• Use the doughnut cutter for rolled cookies for the children. Hole in the center is great for little ones to hold.
• When rolling out sugar cookies, use powdered sugar instead of flour.
• If you put marshmallows in the refrigerator the night before you use them, they won't stick to the shears.
• To powder sugar: When you run out of powdered sugar, blend 1 cup granulated sugar and 1 tablespoon cornstarch in blender at medium speed for 2 minutes.
• Add 2 eggs and 1/2 cup cooking oil to any flavor cake mix and you have a quick batch of cookies. Raisins, nuts or coconut can be added, if desired. Drop by teaspoonfuls onto slightly-greased cookie sheets. Bake at 350° for 8 to 10 minutes.
• Cookies that are too crisp may have too much sugar in the dough.
• Cookies that are too soft usually have too much liquid in proportion to the flour.
• Dip a cookie cutter into powdered sugar or flour so the dough won't stick to the cutter.
• When making filled cookies, use a thimble on your finger to press and seal the edges.
• Grease cookie sheets lightly, as too much grease will cause the cookies to become thin and crisp.
• Check for the doneness of cookies at the end of the minimum baking time.
• Remove cookies from the sheet as soon as you take them from the oven.
• Cool cookies in a single layer to prevent them from sticking together.
• Apply easy-to-spread frosting with a pastry brush.
• Freeze cookies in airtight containers. Put plastic wrap or waxed paper between layers.