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Refrigerator cookies
Most refrigerator cookie doughs are soft and butter-rich, much like molded or pressed doughs.
Tips:
1. Always use sharp knife to slice cookies.
2. Slice thin, 1/8-1/4 inches as recipe states.
3. When slicing dough, remember to give roll a quarter turn every now and then so that it does not lose its round shape.
4. Refrigerator cookie dough freezes well and can be sliced and baked while still frozen.
Bar cookies
This is the fastest way to fill up the cookie jar! Bar cookies are made from a cake-like batter. Advantages of bar cookies are that they are quick to make and store well.
Tips:
1. If batter is very rich or contains much fruit, grease and flour pans.
2. Always use pan size stated in recipe; an incorrect pan size can give bars an altogether different texture.
3. When placing batter in pan, spread evenly to corners.
4. Always let bars cool upright in their pan on wire rack a few minutes before cutting.
5. Use a very sharp knife for cutting bars, and if mixture is hard or sticky, dip knife in hot water.
No-bake cookies
These are an American invention and a good one. They require very little time, effort, or expertise, and when properly stored will keep longer than any other type of cookies. Many, especially those rich in
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