pressed doughs. Tips: 1. Always use sharp knife to

pressed doughs. Tips: 1. Always use sharp knife to slice cookies. 2. Slice thin, 1/8-1/4 inch 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 stil frozen. Bar Cookies - This is the fastest way to fill up the cookies jar! Bar cookies are made from a cake-like batter. Advantages of bar cookes 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 in comers. 4. Always let bars cool upright in their pan or wire rack a few minutes before cutting. 5. Use a very shap 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 fruit or flavored with liquor, will actually improve on standing. Potato Chip Cookies Louise McCulloch 1 cup brown sugar 1 cup white sugar 1 cup shortening 2 eggs-beat in one at a time 2 cups flour 1 teaspoon soda 1 cup butterscotch chips 2 cups crushed potato chips Drop by teaspoon on greased cookie sheet. Bake at 350 degrees for 12-15 minutes. Raisin Spice Cookies Barbara Wayland 1/2 cup shortening 1 cup brown sugar (packed) 1/2 cup molasses 1/2 cup buttermilk 1 teaspoon vinegar 2 1/2 cups flour 1 teaspoon soda