10). Drop Cookies: Cookies uniform in size will finish baking at same time. Use ice cream scoop with release bar to easily shape drop cookies. A #80 or #90 scoop yields about 1 teaspoonful of dough. Make sure cookies are spaced apart as directed in recipe so as not to crowd cookies.

11). Rolled cookies: Doughs are usually easier to shape and roll after a period of refrigeration. Remove only enough dough from refrigerator to work with at one time.

12). Bar cookies: always use the pan size called for. Substituting a different size pan will affect texture of cookie.

13). Refrigerator cookies: For firm and smoothly shaped rolls, wrap rolls securely in waxed paper to chill before slicing. Unwrap and slice evenly with a thin, sharp knife. Use gentle back and forth motion when slicing so they keep their shape. Rotating the roll while slicing also prevents one side from flattening.