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Cookie Tips

  • With the exception of meringue based cookies or those with very thin batters, most cookie doughs can be made ahead of time and kept in the refrigerator (for a few days) or the freezer (for up to 3 months). Wrap dough tightly in plastic wrap for the fridge or plastic wrap and aluminum foil for the freezer. Bake when convenient.
    By FabulousFoods.com
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  • Wrapped, frozen logs of cookie dough, packed with baking instructions, make wonderful gifts.
    By FabulousFoods.com
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  • Keep brown sugar wraped in another plastic bag in the freezer to make it last longer without hardening. Take it out to thaw about 15 minutes before you need to use it, then return the remaining portion to the freezer.
    By FabulousFoods.com
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  • If you like cookies to be moist and not dry, substitute brown sugar for castor sugar.
    By FabulousFoods.com
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  • Reduce your sugar by 1/4. Turn your oven down by 1/4 degree also. Bake cookies for the amount of time on recipe, they are a bit soft but once cooled you have a wonderful chewy cookie.
    By FabulousFoods.com
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