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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.
If you make several kinds of cookies during the holidays for a cookie tray at a party or to give…
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Bar cookies are a great way to bake a big batch of cookies in no time at all. Refrigerator…
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