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ISBN: 978-1-118-01603-9 (pbk.), 978-1-118-11944-0 (ebk.), 978-1-118-11945-7 (ebk.), 978-1-118-11946-4 (ebk.)
Meredith Corporation
Editor: Jan Miller
Contributing Editor: Shelli McConnell
Recipe Development and Testing: Better Homes and Gardens Test Kitchen
John Wiley & Sons, Inc.
Publisher: Natalie Chapman
Executive Editor: Anne Ficklen
Editor: Charleen Barila
Production Editor: Abby Saul
Production Director: Diana Cisek
Art Director: Tai Blanche
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Our seal assures you that every recipe in Very Merry Cookies has been tested in the Better Homes and Gardens Test Kitchen. This means that each recipe is practical and reliable and meets our high standards of taste appeal. We guarantee your satisfaction with this book for as long as you own it.
Steps to Your Best Christmas Cookies Ever
Before you tie on an apron and spoon into the flour, take a few minutes to polish up on what it takes to become a cookie-baking pro.
Get the Best Goods
First, make sure you have the exact ingredients you need and that theyre in top-quality condition. A few words about using and/or storing the most commonly used cookie ingredients:
Butter vs. margarine? Choose unsalted butter. Nothing compares to the rich flavor and consistent results that butter brings to cookies. Stick margarine will work if it contains at least 80 percent fat (check the label). Avoid low-fat, liquid, and soft spreads. When a recipe calls for softened butter, allow it to stand about 30 minutes or until it has lost its chill and is spreadable. Never use melted butter when softened butter is called for.
Baking powder and baking soda: These ingredients help your cookies rise and become light and tender. Keep both on hand, and never substitute one for the other. Store in airtight containers in a cool, dry place and replace every 6 months or check the use by date.
Eggs: All recipes were tested using large eggs. Make sure the ones you use are fresh; store in their carton in the coldest part of the refrigerator for up to 5 weeks after the packing date.
Brown sugar: Recipes were tested using light brown sugar (unless dark is specified). Light and dark brown sugar may be used interchangeably in recipes, unless one is specifically called for.
Granulated and powdered sugars: These can be stored indefinitely in airtight containers.
Flour: Store flour in an airtight container in a cool, dry place for 10 to 15 months; for longer storage, refrigerate or freeze in a moistureproof container.
Carefully Choose Your Cookie Sheets
Replace cookie sheets that have become warped or dark from years of baked-on grease.
Purchase shiny, heavy-gauge cookie sheets of light to medium color. Shiny metal helps your cookies brown more evenly.
Look for one- or two-sided cookie sheets. The raised sides make them easier to grasp, while the flat sides allow heat to circulate more effectively.
Avoid dark-color cookie sheets, which can cause cookies to overbrown.
Choose cookie sheets that easily fit in your oven, allowing 1 to 2 inches of space all around the pan.