Ingredients
- - Use cold cookie sheets to prevent cookies from losing their shape
- - Use shiny cookie sheets, as dark sheets absorb heat and will over-brown cookie bottoms
- - Shortening should be at room temperature when used in cookie dough
- - Cookies should be the same thickness and size so they bake in the same amount of time
- - Bake one sheet of cookies at a time in the upper third of the oven, making sure these is at least one inch of space between oven walls and cookie sheets all around. Turn the sheet halfway through baking
- - Watch baking cookies closely, as oven temperatures (and therefore baking times) will vary
- - Transfer cookies from baking sheet to cooling rack at once. Cookies left on a hot baking sheet will continue baking
- - Store crisp, thin cookies in a container with a loose cover
- - Store soft cookies in a container with a tight-fitting cover
- - Freezing times: cookie dough up to nine months, baked cookies up to three months