"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cookie Baking Tips Recipe

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This recipe for Cookie Baking Tips, by , is from CHERISHED FAMILY RECIPES FROM HOME, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Robin Smith


*Read the entire recipe before starting. Make sure you have enough time to refrigerate the dough if the recipe calls for it.
*Make sure the butter and eggs are at room temperature before creaming.
* When creaming the butter and eggs, beat until light and fluffy to incorporate air.
Lots of air bubbles help the cookie be lighter.
*Always start with cool baking sheets. To cool sheets between batches, rinse with cold water and dry. This keeps the cookies from melting before they have a chance to set in the oven.
* Always preheat oven before baking unless otherwise directed.
* Do not grease cookie sheet unless directed to do so.
* Bake one sheet at a time. Place the sheet in the center of the oven. This allows
cookies to bake evenly.
* For softer chewier cookies, take out of oven when center is not quite done. For crunchy or crumbly cookies leave in oven until done through out.
* Move to a rack to cool; never stack or overlap cookies. This allows steam to escape so they won’t be soggy.
* Cool bar cookies in the pan to avoid crumbling.
* Store crisp and soft cookies separately in airtight containers.
* Cookies will spread if your dough is too pliable by allowing butter to get too soft. If your cookies are spreading too much, try refrigerating the dough for a couple of hours before baking.
* Cookie dough can be frozen up to three months in an airtight container or
refrigerated three to four days.
* Check cookies at minimum baking time.





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