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- It is best to use unsalted butter or to reduce the amount of salt in the recipe.
- Have all the ingredients at room temperature.
- Cookie sheets should fit in the oven with at least 2 inches around all sides (including between the sheets) so there is good air circulation. Otherwise, the bottom of the cookies will burn before the tops have baked.
- It’s better to place cookie dough on a cool pan rather than a warm one, as the dough will melt and affect the shape of the cookies.
- Always remove cookies immediately with a spatula and let them cool on racks, unless the recipe says to cool the cookies on the cookie sheets.
- Always store crisp cookies in airtight containers. Moist cookies tend to become soggy if stored in airtight containers.
- For some recipes, a fine sprinkling of sugar over the top of the cookie is required. An easy way of achieving an even coating is to put the sugar in a small fine screen strainer and shake it over the cookies.
- If you sprinkle a layer of white sugar in the bottom of the cookie jar, cookies will stay fresh and crisp for a longer period of time.
- Use leftover frozen juice containers to store refrigerator cookie dough. It will give you a perfectly uniform shape for slicing.