Tips for preparing cookies * (part 1)
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Tips for preparing cookies * (part 1)
  Cookies  
Last updated 6/12/2012 1:26:46 AM. Recipe ID 61339. Report a problem with this recipe.
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      Title: Tips for preparing cookies * (part 1)
 Categories: Information, Cookies
      Yield: 1 Servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------

MMMMM------------------------COOKIE HINTS-----------------------------
 
  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.
 




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Recipe ID 61339 (Apr 03, 2005)

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