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* Cookie Tips |
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* 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.
* Cookie Tips is from the Cook'n Best of the Bake-Off collection. Click here to get this CD or download the recipes right now!
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* Cake Tips * Cookie Tips * Equivalent Measures and Weights * Measuring Equipment * High-Altitude Baking * Emergency Substitutions * How to Use Our Nutrition Information * Pan Substitutions * Freezer Storage * The Elements of Successful Cooking and Baking * Tips for Using Common Ingredients
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