Cookie Tips
Carefully read the recipe through before beginning. Be sure you have all the ingredients that are required and that you understand the recipe clearly. Have the do-it-right attitude and habit. If you are going to do it, do it right. Baking demands accuracy and care. Unlike other kinds of cooking, such as stews or sautés, you cannot improvise or substitute ingredients. Never attempt another activity while you are mixing a recipe. Distractions lead to mistakes

Use good tools and ingredients, don’t buy the cheaper items. If you are going to take pride in your cookie making, there is no room to use sub par ingredients. If your recipe says the ingredient must be room temperature, be sue it is room temperature before proceeding. Assemble all the bowls, pans, utensils and ingredients you will need on your counter or work area before beginning. This is what the French call “Mise en Place” Use standard measuring cups and spoons. Use the right pans for the recipe. Recipes are carefully calculated as to yield and changing the pan size also alters the baking temperature and time. Larger, shallower pans need increased heat; smaller, deeper pans need decreased heat. The size of a baking pan or dish is measured across the top of the container from the inside edge to inside edge. The depth also is measured on the inside of the pan or dish from the bottom to the top of the rim. Prepare the pan carefully according to the recipe. Place pans as near the center of the oven as possible. Do not place pans directly over another and do not crowd the oven, as this makes for uneven baking.

Measuring Ingredients:
Measure the ingredients exactly. This is a baking must. One common cause of cooking failures is inaccurate measurement of ingredients. You can use the best ingredients in the world, but if you do not measure correctly, the recipe will not come out properly. Also always use level measurements.

To measure liquids:
Use a glass or clear plastic measuring cup, this will permit you to see the level of the liquid being measured. The cup for liquids should have additional space above the one-cup line, so that a full cup can be accurately measured without spilling. Check the measurement at eye level.

To measure dry ingredients:
Use standard individual cups. Spoon dry ingredients into correct cup size, heat up, and level off with edge of spatula by cutting across the top. Use measuring spoons in this way too. Flour does not need to be sifted before measuring unless the recipe specifies it. Sifting flour onto a sheet of wax paper instead of into a bowl cuts down on dishwashing. Measure brown sugar by packing it firmly into a measuring cup or into a measuring spoon.

Shortening should hold its shape when turned out of the measuring cup. The same applies to brown sugar.

Preheat the oven 10 to 15 minutes before you begin baking cookies. This is usually consistent unless a recipe specifically calls for you to start with a cold oven. A baking sheet should be either cool or at room temperature when the cookie dough is placed on it; otherwise, the dough will start to melt, adversely affecting the cookies' shape and texture. Bake one cookie sheet at a time, and be sure that the sheet fits in the oven with at least one inch of space around its edges for the proper heat circulation. Rotate cookie sheets and rinse and wipe clean between batches.

Baking the Cookies:
Cookies should be of a uniform thickness and size so they will bake in the same amount of time. Leave room between cookies on the cookie sheet. Rule of thumb is 2 inches between cookies. If they are extremely large cookies or the recipe calls for more space, adjust the space. Watch the baking time and use an accurate timer. Always check the cookies at the minimum baking time listed in your recipe. Even one minute can mean the difference between a cookie that is done and one that is ruined. Unless the recipe directs otherwise, remove baked cookies from cookie sheet to wire rack immediately to prevent further baking. Use a thin pancake turner to remove and move cookies from baking sheets. If cookies are left on the sheet to cool, they will be very difficult to remove.

Storing Cookies:
Always store cookies after they have cooled completely. If still warm, they will get too soft and moist from the condensation and not be very good.

Store soft cookies and crisp cookies separately. Store cookies in an airtight box or tin to keep them crisp. Separate layers with sheets of wax paper or aluminum foil.

Cookie Recipes:

Neiman-Marcus Chocolate Chip Cookies

Peanut Butter Cookies

Almond Macaroons

Pineapple Cookies

Lemon Sugar Cookies

Ricotta Cheese Cookies