Rolled cookies should be cut from the rolled-out dough about ½ inch apart.
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Q40: In the one-stage mixing method, all ingredients
Q41: In the creaming method, the fat, sugar,
Q42: Bagged cookies must be made with very
Q43: Doughs for rolled cookies, molded cookies, and
Q44: Some cookies made up by the dropped
Q46: Uniform thickness is an important consideration when
Q47: Most cookies are baked at a fairly
Q48: Unless the pans have been lined with
Q49: Cookies should be cooled as rapidly as
Q50: There is more risk of overmixing in
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