| 7 Bake. Place pan on rack in center of oven. If cooky tops do not brown properly, move to a higher rack for last few minutes. Pans should be narrower, shorter than oven (to leave a 1″ space for circulation of heat). | 8 Look at cookies when minimum baking time is up. As soon as they are done (according to recipe), remove from oven. With a wide spatula, slip off baking sheet or out of pan onto wire rack to cool (as recipe directs). |
| Store cooled cookies properly to keep top eating quality. Keep crisp, thin cookies in can with loose cover. Keep soft cookies in air-tight container (a covered earthen jar or a can with tight cover). Slices of apple or orange in jar help mellow and moisten cookies. Change fruit frequently. | Where to Find: Drop Cookies [16]-[21] Refrigerator Cookies [22]-[24] Miscellaneous Cookies [25] Bar Cookies [26]-[29] Rolled Cookies [30]-[39] Molded Cookies [25], [40]-[42] Press Cookies [43] |
| Drop Cookies | [16]-[21] |
| Refrigerator Cookies | [22]-[24] |
| Miscellaneous Cookies | [25] |
| Bar Cookies | [26]-[29] |
| Rolled Cookies | [30]-[39] |
| Molded Cookies | [25], [40]-[42] |
| Press Cookies | [43] |
DROP COOKIES
“Quickies” busy
mothers love to make.
HOW TO MAKE DROP COOKIES (preliminary steps on pp. [14]-[15])
| 1 It will save time in spacing dough, if you grease in symmetrical rows where you want to drop the dough. It will also save washing browned grease off a tin pan. | 2 Drop dough by rounded or heaping teaspoonfuls, depending on size of cookies desired. With another teaspoon, push dough onto baking sheet ... being careful to peak up the dough. |
BROWN SUGAR DROPS (
Recipe) Soft, chewy. Wonderful brown sugar flavor.