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Cookies

Are Your Cookies Spreading Too Much?

If your recipe contains a lot of fat, such as butter or oil, your greased cookie sheet may be to blame. Instead, top your baking sheets with parchment paper or Teflon liners to help prevent…

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Baking with Parchment Paper

When baking cookies, I line the baking sheets with parchment paper. This helps brown the cookies evenly and saves cleanup time. —Mary Wilhelm, Sparta, Wisconsin

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Biscotti Basics

Biscotti is derived from "bis" (twice) and "cotto" (cooked). This crunchy confection has its roots in the Tuscan region of Italy in a city called Prato. Because it could be stored for a long time,…

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Chill Cookie Sheets When Making Spritz

Some recipes for spritz cookies say to chill the dough, but this makes pressing difficult. Instead, I chill my cookie sheets. The room-temperature dough presses out quickly, and the chilled sheets…

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Chilling Batter Before Baking

Chocolate chip cookies are a favorite treat for school functions and other kid-related events, but sometimes the batter spreads a little too thin while baking. I’ve found that if I chill the…

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Coating Cookies with Sugar

For cookies that are rolled in sugar, place five or six balls of dough at a time in a container of sugar; cover and shake to coat. It saves time, and your fingers stay clean. —Doris B., Ft.…

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Dip Cookie Cutter in Oil

Dip your cookie cutter in slightly warm vegetable oil for a crisper, cleaner cut. —Cathy T. Falkville, Alabama

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Freezing Baked Cookies

Store cooled, baked cookies in an airtight container at room temperature for about 3 days. To freeze cookies for up to 3 months, wrap the cookies in plastic, stack in an airtight container, seal…

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Freezing Cookie Dough

Most cookie doughs can be stored in the freezer. However, do not freeze dough containing sour cream or cream cheese. After mixing the dough, chill it in the refrigerator until firm. Then shape…

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Frosting Gingerbread Cookies

The Gingerbread Cookies are a lighter cookie when they are not frosted. If you want to dress up the cookies with some frosting, try pipping it on as an outline. For a country look, sponge some…

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Frozen Cookie Dough

If you make several kinds of cookies during the holidays for a cookie tray at a party or to give as gifts, here’s a tip that is sure to simplify your baking. I spend a couple weekends before the…

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Having Trouble With Butter in Cookies?

Butter melts faster than margarine, giving cookies more time to spread before they set up. For plump cookies, try placing dough on cooled baking sheets before baking; chill soft dough to keep…

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Making Softer Cookies

Measure flour carefully; too much may make cookies firm, dry and tough.

Avoid overmixing the dough and check for doneness at the minimum baking time, baking longer if needed.

Try a…

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Making Spritz

Using a cookie press takes practice and patience. If your first few attempts don’t work, scoop up the dough and try again. Use ungreased baking sheets and be certain to use only butter, not…

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Making Uniform Round Candies

I use a small ice cream scoop to form candy balls into uniform portions with a nice round shape. —Pamela B., South Berwick, Maine

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Packing Cookies for Shipping

Nothing warms the hearts of out-of-town relatives and friends like receiving a package from home. And when the parcel contains a pretty tin packed with home-baked cookies, their delight is…

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Place Card Cookies

You can use Ginger Leaf Cutouts to make edible place cards for your Thanksgiving dinner table. Bake and cool the cookies as directed.

Fill a pastry bag with your favorite white frosting. Using…

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Problem-Solving Pointers for Cookies

Cookies are Spreading too Much

Place the dough on a cool baking sheet.

Chill the dough before baking.

Next time, replace part of the butter in the recipe with…

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Quickly Shaping Cookies

Instead of scooping up cookie dough one teaspoonful at a time, pat dough into a rectangle on a baking sheet and freeze until almost solid. Slice the rectangle horizontally and vertically at even…

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Refrigerating or Freezing Cookie Dough

Most cookie doughs may be refrigerated or frozen, then baked later. When placed in airtight wrapping, unbaked cookie doughs can be refrigerated for a week or frozen for up to 3 months.

We…

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Reheating Homemade Cookies

To freshen homemade cookies, pop a few at a time in the microwave for 20-30 seconds. You’ll have warm cookies that taste like you just baked them. —Sandy O., Big Lake, Minnesota

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Storing Cookie Cutters

Put some string or some yarn through cookie cutters and hang them on the inside of your cabinet. - Becky J.

I have a lot, so my cookie cutters are on peg boards by holiday or theme. - Jill…

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Successful Cutout Cookies

For tender cutout cookies that bake perfectly every time, follow these tips:

For easier handling, refrigerate the dough before rolling out.

Lightly flour the rolling pin and work…

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The History of Cookies

Cookies started out as little cakes used to test the oven temperature before the larger cake was baked. In fact, the word cookie is derived from the Dutch word "koekje" meaning little cake.

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Time-Saving Cookies

Bar cookies are a great way to bake a big batch of cookies in no time at all. Refrigerator cookies can also be a convenient time-saver. Prepare the dough one day, then slice and bake the cookies…

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Tinting Cookie Dough

To tint cookie dough easily and evenly, add food coloring as the liquid ingredients are being incorporated into the recipe. —Colleen Siems, Clinton, Mississippi

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What is Rugalach?

Rugalach (ruhg-uh-lukh) is a traditional Jewish cookie normally prepared for Hanukkah. The dough for these bite-size, crescent-shaped cookies is prepared with cream cheese, which results in a…

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