[Illustration: =6= =Chill= dough, if indicated in recipe, to make it easy to handle. Then shape dough for different types of cookies as directed in the recipe. Place on prepared pans.] [Illustration: =7= =Bake.= Place pan on rack in center of oven. If cooky tops do not brown properly, move to a higher rack for last few minutes. Pans should be narrower, shorter than oven (to leave a 1″ space for circulation of heat).] [Illustration: =8= =Look= at cookies when minimum baking time is up. As soon as they are done (according to recipe), remove from oven. With a wide spatula, slip off baking sheet or out of pan onto wire rack to cool (as recipe directs).] =Store= cooled cookies properly to keep top eating quality. Keep crisp, thin cookies in can with loose cover. [Illustration] =Keep= soft cookies in air-tight container (a covered earthen jar or a can with tight cover). Slices of apple or orange in jar help mellow and moisten cookies. Change fruit frequently. Where to Find: Drop Cookies 16-21 Refrigerator Cookies 22-24 Miscellaneous Cookies 25 Bar Cookies 26-29 Rolled Cookies 30-39 Molded Cookies 25, 40-42 Press Cookies 43 =DROP= COOKIES [Sidenote: “Quickies” busy mothers love to make.] HOW TO MAKE DROP COOKIES (preliminary steps on pp. 14-15) [Illustration: =1= It will save time in spacing dough, if you grease in symmetrical rows where you want to drop the dough. It will also save washing browned grease off a tin pan.] [Illustration: =2= Drop dough by rounded or heaping teaspoonfuls, depending on size of cookies desired. With another teaspoon, push dough onto baking sheet ... being careful to peak up the dough.] BROWN SUGAR DROPS ( (KEY) Recipe) _Soft, chewy. Wonderful brown sugar flavor._ Mix together thoroughly ... 1 cup soft shortening 2 cups brown sugar 2 eggs Stir in ... ½ cup sour milk or buttermilk Sift together and stir in ... 3½ cups _sifted_ GOLD MEDAL Flour 1 tsp. soda 1 tsp. salt Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains. TEMPERATURE: 400° (mod. hot oven). TIME: Bake 8 to 10 min. AMOUNT: About 6 doz. 2½″ cookies. ★ HOLIDAY FRUIT COOKIES _Elegant. Richly studded with fruits and nuts. Butterscotch-flavored. Perfect for your loveliest hospitality._ Follow (KEY) recipe above—and mix into the dough 1½ cups broken pecans, 2 cups candied cherries, cut in halves, and 2 cups cut-up dates. Place a pecan half on each cooky. Make these rich cookies smaller ... only 2″. SALTED PEANUT COOKIES _These tempting peanut crunches are always a favorite both with children and grown-ups._