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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 butter cold; use a recipe with less sugar (undissolved sugar and fat melt during baking, causing cookies to spread); and measure carefully - cookies are sensitive to small ingredient differences.
Cookies started out as little cakes used to test the oven temperature before the larger cake was…
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To tint cookie dough easily and evenly, add food coloring as the liquid ingredients are being…
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