In order to bring out the delectable taste of potatoes, especially in salads, you need to prepare and cook them properly.
Here are some useful tips in preparing and cooking potatoes
For fried potatoes, estimate 1 potato for each person to be served. After you cut the potatoes, soak it in cold water for about 30 minutes. Dry them before frying.

After frying, use 2 layers of paper towels to drain the fries. Reheat the oil only between batches.

To have crispier fries, you can fry it twice. The initial one should be fried at 340oF with oil until it becomes golden. Then, drain it and allow cooling at room temperature.

Prior to serving, fry it again at 375oF with some oil in batches until it becomes golden brown. Transfer this to baking sheets with paper towels and keep it warm in the oven (low setting) as you fry the rest of the potatoes again.

As for baking potatoes, if you plan to bake several potatoes, stand these potatoes along the end part inside muffin tins. Skewer some potatoes using an aluminum type of baking pan in order to cut baking time. Do not use a microwave oven for this.

To make the skins crispier, bake it at 425oF for about 45 to 60 minutes. You can still use these for hash brown the following day.

Another option to make skins crispier is to rub some butter, bacon drippings or oil onto ½ inch pieces. Brush these with some seasonings and olive oil. Bake these at around 425oF for 35 to 45 minutes. Make sure you turn them occasionally. Cut the left over skins into strips.

Brush these with some olive oil and bake for 10 minutes at around 400oF. Make sure it becomes crispy. Season this and consume with dips. It can also be used as a crumble for salads or soups.

You can also top the baked potatoes with cheese, chili, light cream cheese and chives, sour cream, vegetables, spaghetti sauce, chicken a la king, and pizza toppings.

To make roasted potatoes, toss some medium, small halved or large potatoes, cut into eights or quarters, in olive oil, or oil and melted butter combo. Roast it for 1 to 1 ½ hours inside a preheated 375oF oven. Make sure it becomes golden brown on the outside and “fork-tender” inside.

Turn the potatoes often to make it crispy and to brown uniformly. For extra flavoring, use bacon drippings, lard or pan drippings.

Mashed potatoes can be cooked with milk. Cook some potatoes using several garlic cloves (peeled). Then, mash these with some garlic. It is better to use baked potatoes instead of boiled ones.

Instead of adding whole milk, add some evaporated skim milk. For a lighter type of mashed potato, you can beat-in additional milk, leaving the butter out. Never over beat this because it can become sticky and starchy.

Mashed potatoes can be used to thicken some sauces and soups.

Tip #1: Only fully replace Splenda in recipes that have low to medium amounts of sugar
When a recipe calls a large amount of sugar, such as with angel food cake or fudge, the sugar has a greater purpose than just making the food sweeter. It is also used to create the texture and structure of the food. Splenda is not the same as sugar in that regard, even though it is just as sweet. So, look for recipes that treat sugar as a sweetening agent. If your recipe calls for a lot of sugar, you can replace 25% to 50% of it with Splenda.
Tip #2: Bring out the flavor with vanilla or honey

When you are baking cookies and other treats that call for both sugar and vanilla, adding an extra teaspoon or half teaspoon can bring out the sweet flavor of the Splenda and the vanilla flavor of the extract. You should not use more than one extra teaspoon per cup of Splenda. For breads and other recipes that do not call for vanilla but are still sweet, you can use a tablespoon of honey instead.

Tip #3: Consider the yeast in your recipe

In order for yeast to work, it needs to be activated with sugar. Splenda does not provide yeast with the proper food it needs to make your bread rise. When you are replacing the sugar with Splenda, make sure that you keep a couple teaspoons as sugar, and for larger recipes, you should use more sugar than Splenda. Yeast recipes are more difficult when you use Splenda, so you may want to do some practice runs to ensure that you have the right sugar-to-Splenda ratio for the yeast to work.

Tip #4: Watch your baking times

When you use Splenda in your recipes, the baking time is going to be different from using sucrose. Until you know how your recipe reacts to the sweetener change, check your baked goods early to see if they are done. Cakes and breads are sometimes done up to 10 minutes earlier if you replace all of the sugar with Splenda. Cookies, muffins, brownies, and other baked goods might be done up to five minutes before their normal time. When you figure out the correct Splenda baking time, write it on your recipe card so that you know for next time.

Tip #5: Flatten your cookies a bit to help them spread

Splenda changes the chemical make up of your cookies, and sugar is one of the ingredients that help a cookie spread as it bakes. Splenda does not do that job as well, so before you put your cookies in the over, press them down a bit to help them flatten. When a cookie spreads, it bakes more evenly.

Tip #6: Help your baked goods rise with smaller pans

Sugar is an ingredient that helps breads, cakes, brownies, and other baked goods rise when baking. If you replace all of the sugar with Splenda, you will not achieve that same fluffy height for the most part. You can help the process by using two smaller pans instead of one larger pan and then following the recipe as normal. If you are still not getting the height you want, try adding an addition teaspoon of baking powder and a cup of nonfat dry milk powder per every two cups of Splenda in your recipe.

Tip #7: Follow the Splenda directions carefully

There are a number of different kinds of Splenda, and before you begin using it to replace sugar in your recipes, read the label to find out exactly how much Splenda to add. For some recipes such as those with regular sugar, you replace the sugar on a one to one ratio. However, other Splenda products, like the Splenda sugar blend, tell you to use only half the amount of blend that you would use with regular sugar. If you do not read the label carefully, your final product could be too sweet or it may not cook correctly.

Tip #8: Test everything first

Finally, if you are going to cook with Splenda, test your recipes before making them for a party or event. Splenda does not always react in recipes the way you would expect. By doing a test run, you can see what needs to be adjusted without having to serve less than perfect baked goods to your guests.

These next cooking tips are about ingredients. There are many different kinds of flour, and they are not all the same. Wheat flour is important for all yeast breads. Bread flour works for yeast loaves, however put it in yeast bread and it will turn into a heavy cake. Cake flour is very fine. All purpose flour can be used for most any baking. Bleached and unbleached flours can be used interchangeably. Make sure to store flour in an airtight container, in a spot that cool and dry for up to six months.

Baking powder and baking soda are not interchangeable. Baking powder is a combination of baking soda and an acid. Its leavening power works when mixed with wet ingredients and then baked into the oven. Baking soda is sodium bicarbonate. When it mixes with an acid ingredient like buttermilk, yogurt or molasses, it makes carbon dioxide bubbles that make baked goods light and airy.

Cooking tips for handling chocolate are important. First there are different types of chocolate. Unsweetened chocolate is chocolate liquor that has at least fifty percent cocoa butter and no added sugar. Various amounts of sugar added create bittersweet, semisweet, and dark chocolate. Milk chocolate is dried milk powder, cocoa butter and added sugar. White chocolate is made with cocoa butter instead of chocolate liquor. Unsweetened cocoa is made from chocolate liquor with seventy five percent cocoa butter removed and then dried and ground into a paste. When melting chocolate it is easy to burn, so always melt it over very low heat. Individuals can choose the double boiler method, the direct heat method, or the microwave oven method.

Using these cooking tips will make almost any baked goodie turn out great.

• BISCUIT TIPS:

If you want biscuits that are crispy on the outside and flaky on the inside, you roll the dough thinly and fold it over once before cutting out the biscuits. They will then split open easily when you’re ready to butter them.

To re- heat biscuits, put them in a well-dampened paper bag. Twist the bag closed and put in a 300º oven for several minutes or until warm.

For soft-sided biscuits, bake them in a pan with sides and put the biscuits close together. For crusty biscuits, bake them on a cookie sheet and separate them from each other.

• PREVENTING CHEESECAKE CRACKS:

Grease the sides of the pan before adding batter. The surface will not stick to the sides of the pan and crack when the cheesecake starts shrinking as it cools.

Run a knife or a metal spatula around the edges of the pan immediately after removing the cheesecake from the oven.

Drastic temperature changes can also cause a cheesecake to crack. Avoid putting a warm cheesecake from the oven into the refrigerator.

To disguise cracks, top the cheesecake with fruit or some other topping.

• SOUR MILK:

Since sour milk is not really sold in the grocery stores, when a recipe calls for sour milk, simply add 1 TBSP. of vinegar or lemon juice to regular milk. You can also use buttermilk to replace the sour milk called for in a recipes.

• BAKING POWDER:

If you use too much baking powder in a recipe it will produce a product with a coarse grain, and will cause the product to eventually fall. If you use too little baking powder, the product will not rise enough and be heavy.

Baking powder tends to lose its strength over time and should be kept in a tightly covered container. Moisture will cause the baking powder to deteriorate faster.

When increasing the amount of eggs in a recipe, decrease the baking powder by 1/2 teaspoon for each extra egg added.

• CUTTING FAT WITH APPLESAUCE:

To reduce the fat content in your baking recipes, substitute applesauce for half of the amount of vegetable oil called for in the recipe. Using all applesauce produces a low-calorie, moist product.

• ADJUST TEMPERATURE FOR DIFFERENT PANS:

Keep in mind that the type of pan you use when baking can determine the outcome of your finished product. For glass pans, turn down baking temperature by 25?. If you substitute a shallow pan, reduce the overall baking time by one quarter. If you use a deeper pan than suggested in the recipe, increase the overall baking time by one quarter.

• ALTERNATIVES TO COOKING WITH BUTTER:

When browning or sautéing onions, hamburger, etc., replace the butter by spraying your skillet with non-stick spray or use chicken or beef broth instead.

When baking, use reduced-calorie margarine instead of butter (but note that the texture may not always come out the same). Non-fat margarines currently on the market do not tend bake well.

Cutting butter in some of your recipes can cut a lot of the calories making it a diet-friendly option.

• SWEET POTATOES:

Due to rapid spoilage, keep sweet potatoes fresh, by storing them in a dry, cool (55-60°) place at a temperature of about 55-60°. If stored in the refrigerator, they may develop a hard core and an “off” taste. Sweet potatoes will keep for a month or longer if stored at the proper temperature. At normal room temperature, they should be used within a week of purchase. Brush off any excess dirt before storing, but do not wash them until you are ready to cook them.

When preparing, wash sweet potatoes well. It is best to cook them whole whenever possible as most of the nutrients are next to the skin. Also, the skins are easier to remove after they have been cooked. Pierce the sweet potato skins with fork. Place potatoes in a pan and cook in an oven heated to 375° F for about 45 minutes or until tender. Cool potatoes slightly before removing skins. To cook sweet potatoes in a microwave, wash and pierce potatoes. Place them on a paper towel. For 2 medium sweet potatoes, cook on high for 5–9 minutes, or for 4 potatoes cook for 10–13 minutes.

Sweet potatoes are high in vitamins A and C, and are a good source of fiber.

• SUGAR SUBSTITUTES:

To substitute for 1 cup of sugar use any of the following:

1/2 cup firmly packed brown sugar

1 ½ cups molasses

2 cups corn syrup

3/4 cups honey

1 ½ cups maple syrup

Note: If you use molasses, corn syrup, honey, or maple syrup you need to reduce the amount of liquid in the recipe.

• BROWN SUGAR SUBSTITUTE:

If you need to substitute brown sugar in a recipe, for each 1 cup firmly packed light brown sugar use 1 ½ Tablespoons molasses plus 1 cup granulated sugar.

To make 1 cup light brown sugar from dark brown sugar, use ½ cup firmly packed dark brown sugar and ½ cup granulated sugar.

To make 1 cup dark brown sugar, use 1 cup firmly packed light brown sugar plus 1 tablespoon molasses; or 1 cup granulated sugar plus 1/4 cup molasses.

If you would like to see more hints to help you in the kitchen, and get great recipes too, visit the Good Cooking Central website.

I would like to share a few cookie making tips with you today.

1. Unbaked dough can be covered and refrigerated for up to 24 hours. Dough can also be frozen for up to 9 months.

2. Dip cookie cutters in flour or confectioner’s sugar, shake off excess before cutting out cookies.

3. Line your baking sheets with Parchment Paper or a Silicone Baking Mat to make clean up easier.

4. Spray your spoon with non-stick cooking spray. This will help the dough to slide off easier.

5. Spray your beater blades with non-stick cooking spray to help prevent dough from sticking on them.

6. Remove your cookies from the oven 1-2 minutes before the recommended baking time. They will finish baking on the baking sheet.

Sugar Cookies

5 c. flour
2 tsp. vanilla
1 tsp. baking powder
2 c. sugar
3/4 tsp. baking soda
2 eggs
1 1/2 c. milk
1 c. butter

Cream sugar and butter together. Add vanilla and eggs, beat until well blended. Stir in milk, baking soda and baking powder. Slowly mix in flour. Drop by tablespoonful onto greased cookie sheet. Sprinkle on any desired toppings. Bake for 350 degrees for 12 minutes.

Chewy Chocolate Chip Cookies

1 c. shortening
1 c. butter
2 c. brown sugar
1 tsp. vanilla
4 c. flour
2 tsp. baking soda
1 tsp. salt
1 c. sour cream or buttermilk
1 lg. package of chocolate chips

Mix all ingredients together. Drop by the teaspoonful onto a baking sheet. Bake at 350 degrees for 10-12 minutes.

Peanut Butter Cookies

3/4 c. creamy peanut butter
1/2 c. shortening
1 1/4 c. light brown sugar
3 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 c. flour
3/4 tsp. salt
3/4 tsp. baking soda

Combine peanut butter, shortening, light brown sugar, milk and vanilla in a large bowl. Beat at medium speed until blended. Add egg. Beat again. Combine flour, salt, and baking soda at low speed until blended. Drop by teaspoonful onto baking sheet. Flatten slightly in crisscross pattern with tines of a fork. Bake at 350 degrees for 8 minutes.

Pecan Sandies

1 c. butter or margarine
1/4 c. granulated sugar
2 tsp. vanilla
2 c. all-purpose flour
1 c. chopped pecans
1/4 c. confectioner’s sugar

Beat butter for 30 seconds; add granulated sugar and beat till fluffy. Add vanilla and 2 tsp. water; beat well. Stir in flour and pecans. Shape into 1″ balls. Place on a ungreased cookie sheet. Bake in a 325 degree oven for about 20 minutes. Cool completely. Sprinkle cooled cookies with a light coating of confectioner’s sugar.

Sand Tarts

1 c. butter
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1 tbsp. milk
3 c. flour
1 tsp. baking powder
egg white

In one bowl, combine flour, baking powder and salt. In second bowl, cream butter and sugar, then add eggs, vanilla, salt and milk. Mix together. Now add flour mixture. Chill overnight. Roll thin and cut with cookie cutters. Before baking, have egg white in dish. Use pastry brush and lightly brush over cookies. Then sprinkle with desired colored sugars. Bake at 350 degrees for 5-8 minutes.

1. Use a low gluten flour. We like to use unbleached pastry flour in our recipes—that’s what our mixes are made with—but all purpose flour will do. Bread flour makes for a pancake that is too tough and chewy.

2. Don’t over mix. Mixing develops the gluten in the batter. Mix the dry ingredients together to dispense the leavening throughout the flour. Mix the recipe’s wet ingredients together in another bowl. Pour the wet ingredients into the bowl with the dry ingredients and mix until just moistened. There will still be lumps. That’s okay—they’ll cook out. If it’s beat too much, you’ll develop the gluten and create a chewy pancake.

3. Get the batter the right consistency. The batter should be runny enough that it will spread on the griddle. If it is too runny, the pancakes will be crepe-like. As you progress through the batch, the batter will tend to become thicker as the leavenings work. Add a little more water or milk as needed but remember to stir minimally. After the batter sits for a while, it becomes thinner as the bubbles dissipate. You can rejuvenate your batter with the addition of a little baking powder (don’t add flour).

4. Prepare the griddle. Very lightly grease the griddle with a little shortening or with an aerosol can of vegetable oil. We often spread just a little butter on the griddle. The butter tastes great but it burns more easily than vegetable oil so use it sparingly.

5. Get the griddle hot enough. Set the griddle on high or medium-high heat. When the griddle is hot enough, water droplets will dance on the surface. After putting batter on the griddle, turn the heat to medium.

6. Cook neat, uniform, pancakes. A 1/3-cup measure will give you medium pancakes. Use a 1/2-cup measure for large pancakes. You may also use also use a pancake dispenser available at kitchen stores.

7. Cook it right. You can tell when it’s time to turn the pancake by watching the bubbles form and watching the edges of the pancakes. The bubbles tend to cook into little craters and the edges will be dry-looking when the pancake is ready to turn. A little practice makes perfect.

8. Keep your pancakes hot. Pancakes are best if steaming hot. As you take the pancakes off the grill, cover them lightly with aluminum foil. Better yet, use a pancake and tortilla keeper to keep them hot. You may also stick the loosely covered plate in an oven heated to 275 degrees. For a special touch, heat the empty plates in the oven before serving.

Baker’s note: One of my granddaughters, Lily, loves chocolate pancakes with coconut cream syrup. (Who wouldn’t?) When her mother makes these pancakes, she makes extra. She stacks the extra in a pancake and tortilla keeper and places the keeper in the refrigerator. When Lily gets home from school and needs a snack, her mother heats a couple in the microwave and serves them to her.

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The fruit cake has enticed people all over the globe for centuries. As soon as you take a lip smacking bite, you will experience a taste of culture and valued traditions over the years. The fruit cake which I would like to offer you is loaded with fruits and nuts in proportion to the batter. The kind of fruit cake that I bake will make you savor the rich French cherries, the almonds, the California nuts, the pineapples, orange peels and lemon added with a dab of brandy. In this article, I won’t be discussing how the fruit cake is made since it’s a common recipe that almost everyone bakes during Christmas, instead, I will be citing important points and techniques that you could use to make the fruit cake more enticing.

For people who would want to go for a stronger aroma and sharper flavor, then you can make a darker version of the fruit cake. A dark fruit cake mostly contains prunes, dates, cherries, walnuts, brown sugar and molasses.

However, if you prefer the subtle taste, then you can also make a light fruit cake. Unlike dark fruitcake, the light one mostly contains granulated sugar, golden raisins, pineapples, apricots and the light corn syrup.
When you go for a trekking and camping, make sure to put a lot of fruit cakes in your backpack. Your friends will surely love you for this simple delight. The best thing about fruit cakes is that it they last for months and still maintains its essential flavor.

Always remember that in preparing a fruit cake, it is important to take your time to make it perfect. Thus, patience is the key. It is important to prepare the nuts and fruits that you will be using and soak it with liquor or brandy over them. Keep the mixture well covered for about two or three days. Though some recipe would only require an overnight marinate of nuts and fruits, I strongly recommend soaking for a day or tow to infuse the flavor of brandy in the fruits and nuts. After 2 to 3 days, you may start preparing the batter and bake them. Just remember that the fruit cake should be baked on a low temperature. Covering the pan with waxed paper will keep the sides of the cake from burning.

Before baking the bread, you must preheat the oven. There is a specific temperature that is designed for cooking the bread. Normally, the bread with flour and yeast is baked at above 400 Fahrenheit. The oven should be set to a lower temperature for bread that is stuffed with other things such as eggs and milk. Different bread recipes have different temperature requirements. When baking the bread, you should refer to the instructions to see which temperature to use.

Every bread recipe is baked for a different interval. If you use convection oven, the bake will be ready in a short time. The baking time for hearth bread is 35 – 50 minutes. For basic breads, you should adjust the oven timer to 60 minutes. Thin flat breads require a minimal backing time of 15 minutes. Thicker flat breads require slightly more baking time than thin flat bread. If you are baking thicker flat bread, you should set the timer to 25 minutes. Quick bread is cooked after 75 minutes. Bread rolls and buns should be baked for 15 – 20 minutes.

While the milk is boiling, you can add some baking soda. The baking soda prevents the milk from becoming curdled.  When you are cooking rice, make sure you add 1 teaspoon of lemon juice.

To make a whipped cream, use a whip to whip the cream thoroughly. After that, you can add 2 tablespoon of jello flavor. After that, you should continue to stir the whipped cream until the jello flavor is mixed consistently.

You can use chilled evaporated milk to create the base of frozen desserts. In addition, you can add a variety of flavors to the desserts by using fruits such as dates, nuts and etc.

Once you have crimped the pie crust edge, you can lift it up gently by using your finger. By doing so, the pie crust will not stick to the baking dish.

When rolling a pastry, make sure you use a waxed paper. First of all, you should wipe the surface of the table with a damp cloth. It wet the surface of the table so that it is not slippery. After that, you can place the waxed paper on the table. The paper should be floured thoroughly. You can use your finger to draw a 1 inch thick circle on the paper. The circle should be slightly larger than the baking pan. After you have rolled the pastry, you can pick up the paper. Later, you should put the pastry in the pan.

To check the doneness of bread, use your knuckle to tap the underside of the bread. If you hear a hollow sound, it means that the bread is done. If you hear a dull sound, it means that the bread is underdone.

1.If you want to make light yet crunchy cookies, you need to combine the ingredients using an automatic mixer. However, when you want thicker cookies you need to mix your dough manually. Remember not to over beat or mix or beat the mixture or dough because it can result to hard and thick cookies.

2.When the cookie recipe needs butter by all means put this ingredient in. But if in case you don’t have butter, margarine and shortening are acceptable replacements.

3.Usually cookies that are made using shortening are thick while cookies which use margarine and butter are flat but they are flavorful and tastier. When you want to create thick and flavorful cookies then use 50 percent light margarine/ butter and 50 percent of shortening.

4.In order not to overcook the cookie mixture, try to find and use a pan that does not stick and reduce your oven temp. by around 25 deg.

5.If you use the regular baking tray for the cookies, place a ply of parchment sheet first before baking. The parchment sheet is going to prevent cookies from sticking to the tray which makes cleaning easier.

6.If you intend to bake several trays of tasty cookies, see to it that you use a minimum of two or more baking trays to prevent dough from spreading. You need to keep in mind that placing your dough or cookie mixture onto hot surfaces can result to flat and unappealing cookies.

7.When you are ready to bake, see to it that you put the cookies within the center of your oven to allow equal heat distribution. A common practice in preparing cookies is providing 2-inch allowance on every side of your baking tray from the surface of your oven.

8.Be patient in baking your dough or cookies. Bake or put each baking tray inside your oven one at a time. When you put 2 baking pans simultaneously, the cookies or you dough mixture might not be properly baked. Some might be overcooked while some can be half-baked.

9.When placing the scoops of dough onto the baking tray, allow a minimum of one to 2-inch space between each cookie as well as at the sides of your baking tray. This provides equal distribution of heat which results to even baking of your great tasting cookies.

10.If you worry about making equal sizes of your dough or cookies, you may use a scoop just like the one you use in scooping your ice cream to measure the mixture or dough. Using an ice cream scooper allows cookies to have equal sizes. These tips are recommended by experienced bakers so they are proven useful in preparing and baking perfectly yummy cookies. Have fun!

Baking or making cookies is easy to do but when you want to achieve better tasting cookies you need to follow these simple tips and tricks that have been tried and tested to achieve yummier results.

1.If you want to make light yet crunchy cookies, you need to combine the ingredients using an automatic mixer. However, when you want thicker cookies you need to mix your dough manually. Remember not to over beat or mix or beat the mixture or dough because it can result to hard and thick cookies.

2.When the cookie recipe needs butter by all means put this ingredient in. But if in case you don’t have butter, margarine and shortening are acceptable replacements.

3.Usually cookies that are made using shortening are thick while cookies which use margarine and butter are flat but they are flavorful and tastier. When you want to create thick and flavorful cookies then use 50 percent light margarine/ butter and 50 percent of shortening.

4.In order not to overcook the cookie mixture, try to find and use a pan that does not stick and reduce your oven temp. by around 25 deg..

5.If you use the regular baking tray for the cookies, place a ply of parchment sheet first before baking. The parchment sheet is going to prevent cookies from sticking to the tray which makes cleaning easier.

6.If you intend to bake several trays of tasty cookies, see to it that you use a minimum of two or more baking trays to prevent dough from spreading. You need to keep in mind that placing your dough or cookie mixture onto hot surfaces can result to flat and unappealing cookies.

7.When you are ready to bake, see to it that you put the cookies within the center of your oven to allow equal heat distribution. A common practice in preparing cookies is providing 2-inch allowance on every side of your baking tray from the surface of your oven.

8.Be patient in baking your dough or cookies. Bake or put each baking tray inside your oven one at a time. When you put 2 baking pans simultaneously, the cookies or you dough mixture might not be properly baked. Some might be overcooked while some can be half-baked.

9.When placing the scoops of dough onto the baking tray, allow a minimum of one to 2-inch space between each cookie as well as at the sides of your baking tray. This provides equal distribution of heat which results to even baking of your great tasting cookies.

10.If you worry about making equal sizes of your dough or cookies, you may use a scoop just like the one you use in scooping your ice cream to measure the mixture or dough. Using an ice cream scooper allows cookies to have equal sizes.

These tips are recommended by experienced bakers so they are proven useful in preparing and baking perfectly yummy cookies. Have fun!