Cookie-Baking Time

Salt Lake Tribune

You'll be one smart cookie if you follow these tips when baking everyone's favorites for the holiday season:

• For firmer cookies, make with butter instead of margarine. For softer cookies, use solid shortening. Don't use fat-reduced or tub margarines and spreads unless the recipe calls for them because the main ingredients are usually water and air, and those will throw the recipe off balance.
• Ingredients such as raisins, jelly or candies cause cookies to stick to the baking sheet. Prevent sticking by removing immediately after baking, or use foil or parchment on the sheet.
• If baking soft cookies, let them stand two or three minutes to firm before removing from the tray.
• Use an insulated baking sheet to keep cookies from getting too brown on the bottom before the tops are done.
• Make sure there is at least 1 inch of air space between the baking sheet and the wall of oven. If baking sheets touch the walls, cookies often bake unevenly.
• Cool sheets to room temperature between batches to keep cookie dough from spreading.
• To bring eggs to room temperature quickly, place them in a small bowl of warm water for several minutes.
• Bake one sheet of cookies at a time for best results. If baking two, swap racks halfway through baking.
• Make your own decorator tubes out of plastic sandwich bags. Insert frosting into one corner of the bag, tie with a twist tie, cut a tiny hole in the corner. Toss out when finished.
• Most cookies can be stored for several days at room temperature. When freezing, wrap in freezer-quality wrap with wax paper between layers. Defrost while cookies are still wrapped to retain moisture. Most cookies freeze well for three to four months.
• When shipping cookies, pack the heaviest ones on the bottom. If mixing different types, pack each type in plastic or flavors will mingle. Plain unseasoned, unbuttered popcorn makes a great packing material.
• Cookies can be used as gift cards on packages, as place cards on the table or to decorate wreaths. Make or buy cookies, then use frosting stiff enough to write with. Use a drinking straw to make hole in cookies before baking.