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27 Aug 2006 04:46 PM Baking Perfect Cookies
For Perfect Cookies Cookie dough is to be rolled is much eaiser to handle after it has been refrigerated for 10 to 30 minutes. This keeps the dough from sticking, even through it may be soft. If not done, the soft dough may require more flour and too much flour makes cookies hard and brittle. Place on floured board only as much dough as can be wasily managed. Flour the rolling pin slughtly and roll lightly to be disired thickness. Cut shapes close together and add trimmings to dough that needs to be rolled. Place pans or sheets in upper third of oven. Watch cookies carefully while baking to avoid burning edges. When sprinkling sugar on cookies , try putting it into a salt shake; it saves time. Cookies, thin..........380 degrees to 390 degrees.......10 to 12 minutes Proportions for Batters and Dough Pour Batter..........To 1 cup liquid use 1 cup flour Drop Batter..........To 1 cup liquid use 2 to 2 1/2 cups flour Soft Batter...........To 1 cup liquid use 3 to 3 1/2 cups flour Stiff Batter...........To 1 cup liquid use 4 cups flour  beannie842002 (1396) 27 Aug 2006 04:47 PMThis is some really good information i did not know that if you have the dough cold that it would work better. Community Tags Food Discuss this article
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