Cookies and Bars

Cookie Tips:

1. Use a rubber spatula to scrape the bowl to make sure all ingredients are mixed evenly.

2. Cool dough spreads more slowly in the oven producing a denser and more chewy cookie.

3. Warm cookie dough spreads quickly and produces a thinner more crispy cookie.

4. Do not pack the flour into the measuring cup, too much flour makes a tough dry cookie.

5. Assemble all ingredients, bowls and pans beforehand and take inventory to make sure you haven't forgotten anything.

6. Use your cookie sheets for cookies and the like, keep them shiny.

7. Always place dough on a cooled sheet.

8. Have at least 3 sheets so you can fill one while one batch is baking.

9. Use a "test" cookie. If it spreads more than it should add 1 to 2 tablespoons of flour. If too dry add 1 to 2 tablespoons of milk.

10. Store crisp cookies in a container with a loose fitting lid. Soft cookies should be stored in a container with a tight fitting lid, place a piece of apple or bread in container to keep them moist.

11. Use Rumford's baking powder, no aluminum and a much better tasting cookie.