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7. Cut cookies as close together as possible so there wall be few scraps to re-roll (re-rolling makes the cookies tough).
8. Space cookies 3/4-1 inch apart unless recipe states otherwise; most rolled cookies spread very little.
9. If you are making these for a tree ornament, cut hole for ribbon or hanger before baking. Otherwise, cookie will crack.
Molded or Pressed - These three-dimensional cookies are great favorites everywhere, but especially in Europe where women are artists at shaping dough. The dough for molded and pressed cookies is quite short (rich in butter or shortening). There are three basic ways to handle it:
1. Roll into chuncky logs (a la refrigerator cookies), chill until firm, slice thin and bake.
2. Never fill a cookie press or pastry bag more than 1/2 to 2/3 full; the heat of your hands will make dough too soft.
3. Never try to press dough containing nuts or fruit - this will clog the press.
4. Always press dough on cool or cold sheets.
Refrigerator Cookies - Most refrigerator cookies doughs are soft and butter-rich, much like molded or
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