TIPS & TECHNICS
CHOOSING BUTTER,MAGARINE OR SHORTENING
Choosing Butter, Margarine or Shortening
For the best flavor and texture, be sure to use the
exact type of shortening -- butter, margarine or
vegetable shortening -- called for in each recipe.
Substituting one type for another could change the
taste or the texture of your finished product. Do not use vegetable oil spreads, diet, "lite", soft,
whipped, or liquid versions of butter or margarine.
These products may also give you unsatisfactory
results.
Measuring Ingredients
Be sure to measure your ingredients carefully.
Use metal or plastic nested cups for dry ingredients
like flour and sugar, and graduated glass or plastic
cups with spouts for liquids. If you use the liquid
measuring cup for flour you may get an extra
tablespoon or more per cup, which could make
cookies hard and dry. To measure flour, lightly
spoon it from the canister into the measuring cup
and level it with a straight edge of a spatula or knife.
Do not tap or shake the cup to level it. When
measuring brown sugar, pack it firmly into the
dry measuring cup so that it holds its shape when
it is removed.
Sizing and Shaping Cookies
Make cookies in the same batch the same size
and shape. Arrange pieces of cookie dough in even
rows on the baking sheets so they heat evenly. Do
not leave large empty spaces; this may cause cookies
to burn.
Cooling Baked Goods
Allow cookies to cool slightly before removing them
from the baking sheet. As soon as they are firm
enough to move without breaking, transfer them to
a wire rack to cool completely. Do not leave cookies
on the hot baking sheet -- they will continue to cook!
Storing Baked Goods
Wait until cookies have completely cooled -- then
store them in tightly covered containers. Do not
store crisp and soft cookies together -- the crisp
ones will soften.
Freezing Cookies
Freeze baked cookies for months of ready-made
snacks. Cooled cookies,double-wrapped in plastic
sheets or plastic storage bags will last up to 3 months.
To thaw, remove cookies from freezer, unwrap and
place them in a single layer on wire racks for 15 to
30 minutes. Store uneaten cookies in a tightly covered
container.
