THIS....
| 1 Select baking sheets (cooky sheets or pans) as indicated in each recipe. Heavy or double sheets (two sheets of the same size placed one on top of the other) prevent cookies from browning on the bottom too much and too quickly. | 2 If pan with sides is used for cooky sheet, turn it upside-down and bake cookies on the bottom ... (insures even browning). Grease cool pans as indicated in recipes ... with unsalted shortening. |
| 3 Mix thoroughly the softened shortening, sugar, and eggs—also any molasses, syrup, or melted chocolate in the recipe. | 4 Stir in the liquid and flavoring. (A few recipes indicate that liquid and flour mixture should be added alternately.) |
... AND THE REST IS EASY!
| 5 Sift together and stir in the flour, salt, and leavening (baking powder or cream of tartar and soda)—also any spices in the recipe. Then, mix in any fruit or nuts. | 6 Chill dough, if indicated in recipe, to make it easy to handle. Then shape dough for different types of cookies as directed in the recipe. Place on prepared pans. |
