Serves: 5
* Don't substitute a low-fat spread for butter or margarine, or the cookies will tend to turn out dense and may not brown.
* Unbaked cookie dough can be wrapped in airtight, freezer-weight plastic or foil and frozen for up to one year.
* You can freeze cookies, wrapping them in airtight plastic or foil, for up to four months. For iced cookies, it's best to frost cookies after they've thawed.
* Always use the pan size specified for bar cookies. If the pan is too small, your cookies may end up gummy if it is too big, they may turn out dry.
* Always preheat the oven for ten to fifteen minutes before baking cookies.
* Don't store soft and crisp cookies together the crisp ones will get soft.
* Cookies have to be completely cool before you store them, or they will "sweat" and get soggy.
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This * Cookie Tips recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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