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- When measuring flour, spoon it into your measuring cup rather than scooping all of it into the cup at once. You will have many gaps if you scoop it in all at once and you’d be amazed at how much flour you are missing by doing it this way. Spoon it into the measuring cup and level it off using a straightedge tool (butter knife, icing smoothing tool, etc.)
- For any cookie that requires the dough to be chilled, I always FREEZE right after doing the cut-outs (gingerbread, sugar, shortbread) for 10 minutes. Chill dough, roll out, do cut outs, and freeze for 10 minutes before baking.
- Do not ignore when a recipe says to cream butter until light and fluffy. There is a difference between beating until “just combined” with other ingredients and beating until light and fluffy. It makes all the difference in the final result.
- Always let butter set out to room temperature before attempting to cream.