Cookies

The recipes for all the really good cookies were written down from our grandmother's great-grandmothers and their mothers and so on. The elves wrote the recipes into big books that Mrs. Claus could use. And every year, Mrs. Claus teaches new moms around the world how to bake all the special Christmas cookies. So each year, the traditions get passed on from one family to another. Of course, Mrs. Claus uses more than one oven--- she has a whole room of ovens and elf-bakers to help her.

It all depends on preference. Pre-made cookie dough tends to be all the same, cookie cutter dough. Hand made dough has its own special touch. All recipes sued for dough are different, and may not taste the same. You dough may be much better than pre-made cookie dough.

EX: The chocolate chip cookie recipe on the side of a baking soda box is much much better than the typical tollhouse cookie dough.

No, Keebler elves do not really make cookies. Elves are imaginary creatures, that exist only in fairy tales. The Keebler Corporation adopted cartoon elves as characters for their commercials as a way to appeal to children.

it makes the cookie.if you don't have that it wont be a cookie

There are actually quite a few nutrients found in cookies. Cookies typically contain calcium and Vitamins A and D for example.

because one day, some brownies were lonely, so the magical baker made cookies.

and then the fug\dge was lonely, so the magical baker made cupcakes and muffins.

crepes wanted a pastry to make it less sweet, so the magical baker made tarts.

the cookie monster

it means sites you visit can not track your browsing history

The state with the largest cookie factory is Illinois.

Make a heart out of fairly stiff paper and use that to trace around with a knife.

A cookie is a small cake or sweet biscuit that is baked on a flat surface and eaten with the hand. There is some overlap in the baked goods that are called cookies, sweet biscuits, muffins and small cakes.

325 degrees for 16 to 19 minutes in a home oven. Here is the website http://www.spunkmeyer.com/products/products.aspx?mID=9&itcd=58327

Yeah, I'll tell you where to find them: in a dumpster! Those cookies are terrible! Why would you want to eat those!?!? They are tasteless. You will not want them. They are currently unavailable because my friend sent them a harsh letter saying how bad they were.

Oils that are suggested for use in baking are Butter, Canola Oil, Corn Oil, Lard, Margarine (hard & soft), another oil used for commercial baking is Coconut oil.

*Safflower oil can be used if the end result taste is to your liking. I use exclusively Olive Oil for all my baking when oil is called for . The taste of Olive oil is slightly different when one is used to Canola or Corn, but good.

They will probably be good (and at their best) for maybe 3 or 4 days if kept wrapped up tightly or in an air-tight container.

it is cookie dough. just because it is a compound word doesn't mean you should put a dash in between the word.

Debbi Fields

Higher heat plus shorter baking time can produce puffier, softer, chewier cookies (all other things being equal). Lower heat plus longer baking time can produce crisper, flatter cookies. The cookies will continue to cook from their internal heat for a short while after being removed from the oven.

The answer depends on what the ambient temperature is. I'm going to assume room temperature. The rate of cooling will depend on the difference between the object temperature and the ambient temperature. Using my assumption, the cookies at 150 degrees will cool faster. That is, they will transfer heat to their surroundings at a higher rate.

HOWEVER, it will still take longer for the 150 degree cookies to cool, because they have farther to go, and their rate of cooling will slow as their temperature decreases.

seriously? ok, roll out dough. press down with cookie cutter. take cookie cutter away. done!

we can eat 98460976348957203856245620563320863 trillion cookies......................................................

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PER MINUTE!!!!!!

In many things you can use margarine, lard, or shortening instead of butter, or a combination of any of them. I actually use 1/3 butter, 1/3 shortening, and 1/3 lard for the fat in my homemade pie crust, which gives excellent results. Just keep in mind that margarine has a higher water content than butter, so depending on what you are baking, the results may be just a little different than with butter.