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By HELEN W. SMITH
Extension Agent. Home Economic*
The holiday season calls for many occasions for fancy cookies for entertaining, children’s parties, and gift giving. A cookie-swap is a fun activity for family and friends. Invite several people to come and bring however many dozen cookies — one dozen to trade with each person participating plus one dozen to sample. The hostess need only to provide the beverage.
There are six basic types of cookies: drop, rolled, molded or pressed, refrigerator, bar, and nobake.
Drop Cookies - These are quick' and easy to make; simple dropped from spoon and baked.
Tips:
1. To minimize spreading, chill dough slightly before dropping, then mound in center when dropped on cookie sheet.
2. Space 2-3 inches apart. Remember, the thinner the dough, the more cookies will spread.
Rolled Cookies - These are as much fun to make as they are to eat; especially good for children.
Tips:
1. Temperature is important - temperature of day, kitchen, dough, hands - all should be cool.
2. Chill dough until firm but not hard. If the dough is too cool, it will crack and split when rolled.
3. If dough is unusually soft or sticky, chill board and rolling pan as well as dough.
4. Roll small amount of dough (1 cup) at a time and keep remainder in refrigerator.
5. Resist the tempation to add flour when dough sticks; this makes cookies tough and dry. To avoid using extra flour, use a stockingnette covered rolling pin or roll dough between tw o sheets of waxed paper.
6. Flour cutters only if dough is soft and sticky and then only lightly.
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