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layer of some soft filler on the bottom. Wrap flat cookies, back to back

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in pairs, in wax
ies snugly

paper. Wrap all

others separately. Fit wrapped cook-

in

layers. Use filler be-

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tween layers, over top of last layer and to plug any gaps. There should
be no spaces for rattling.

than the oven to allow for heat circulation. It is better to use a pan without sides but if you have only layers or baking pans, turn them upside down. Lightly rub cookie pans with cnrsco if indicated in the recipe. Put extra cookies on sheets of aluminum foil ready to slip onto regular
cookie pans.
REFRIGERATOR C(l(lKIES

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C()(}KIE EOUIPMENT

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Rolling pin . . for even cookies. Cookie cutters . . . for uniformity. Cookie pans . . . prepare one while
other bakes.

Chill dough, when indicated in recipe and wrap the rolls of dough in waxed paper. Store in the refrigerator or freezer until firm. IJse as needed. lJse waxed cartons, small cans with both ends removed, or freezer trays

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Cake

rack

for

quick-cooling,

crisp cookies.
Measuring spoons, cups and spatula.
C()()KIE PANS

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9or evenly browned cookies,

use

for easy molds. Slice cookies with a sharp knife to insure uncrumbled
edges.

rans that are 2" narrower and shorter

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59