Several of you have told me you enjoy the “tips” I have posted on the site.  Here’s a handy tip for your information.  You will be able to “share” these by looking under this post and clicking on Facebook, Twitter or Pinterest to share with your friends. Click on the picture of the little printer if you want to print the tip.   I am sure there will be tips posted that you already know but we can always learn something new or pass on information to others. Enjoy! Cookie TipsCookies should look a little underdone when removed from the oven and should be light around the edges.  Cookies will continue to cook from the heat of the cookie sheet once removed. Make sure cookie sheets are not too thin. The heavier your sheet the less likely your cookies are to burn.  If your cookie sheets are thin, you can layer with aluminum foil.  Drop cookies about 2 inches apart onto cookie sheets so they don’t melt into each other. Always cool cookies before decorating. Have all ingredients at room temperature for better results. Flour for baking cookies does not have to be sifted unless recipe specifies to sift the flour. For quality cookies use real butter and real vanilla extract and large eggs. Tossing the nuts in a little flour will keep them from clumping together in the recipe and absorb the oil.  Fold nuts into the batter last.

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  1. I want to start baking but want them fresh. What are the guidelines for freezing???

    • The Southern Lady says:

      Be sure they are completely cooled before freezing and I would not freeze frosted cookies. Separate cookies with plastic wrap and layer in plastic container. Thaw before serving for several hours.

  2. Thank you for those ideas

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