BAKING GUIDE
1. GETTING STARTED:  READ ALL THE WAY THROUGH EACH RECIPE BEFORE YOU BEGIN.  
MAKE SURE THAT YOU HAVE THE NECESSARY INGREDIENTS AND EQUIPMENT, AND THAT
ALL INGREDIENTS ARE AT THE RIGHT TEMPERATURE.

2. MIXING DOUGH:  FOR THE LIGHTEST AND MOST TENDER COOKIES, MIX JUST UNTIL
THE FLOUR HAS BEEN INCORPORATED; DO NOT OVERWORK THE DOUGH OR ADD TOO
MUCH FLOUR WHEN ROLLING OR CUTTING.

3. SHAPING COOKIES:  IF THE DOUGH BECOMES TOO SOFT TO HANDLE WHEN ROLLING OR
CUTTING REFRIGERATE FOR A FEW MINUTES BEFORE PROCEEDING.  WHEN USING A
COOKIE CUTTER, DIP IT LIGHTLY IN FOUR BETWEEN EACH CUT.

4. BAKING COOKIES:  REMEMBER TO PREHEAT THE OVEN AND TO USE AN OVEN
THERMOMETER TO ENSURE THE CORRECT TEMPERATURE.  FOR EVEN BAKING AND
BROWNING, ROTATE SHEETS FROM FRONT TO BACK ABOUT HALFWAY THOUGH BAKING
TIME; IF YOU HAVE SHEETS ON MORE THAN ONE RACK, ALSO ROTATE THEM AMONG THE
RACKS

5. STORING COOKIES:  MOST BAKED COOKIES WILL KEEP FOR SEVERAL DAYS IN AIRTIGHT
CONTAINERS AT ROOM TEMP.  TO FREEZE UNBAKED COOKIES:  SHAPE AS DESIRED; PLACE
ON BAKING SHEETS. COVER WITH PLASTIC WRAP.  FREEZE UNTIL FIMR.  TRANSFER TO
RESEALABLE PLASTIC BAGS; LABEL AND DATE.  RETURN TO FREEZER.  THERE IS NO NEED
TO THAW THE COOKIES BEFORE BAKING, BUT OVEN TIME MAY INCREASE SLIGHTLY.