Use Cake-type flour in the mix and do not press them thin when mashing them out. Press them half way down with your fingers, then sprinkle on a little granulated sugar and finish pressing to a little over 1/4-inch thick with the bottom of a drinking glass. Thin sugar cookies will always bake crisp. Experiment with different thicknesses until you are satisfied, then make all your sugar cookies that thick.
No matter what the recipe reads, you should always make sugar cookies the way you like. Do not over mix or over bake sugar cookies. Sugar cookies will be very light brown on their bottoms when they are done. If their tops are brown -- they are over baked and will be hard.
Double the Vanilla extract called for in your recipe when you want to punch up their flavor.
PROBLEM - What's the best way to store baked cookies?
Wrap cookies tightly, then freeze. They should keep in the freezer 6 to 12 months. Thaw in their package to room temperature. Heat in a 300 degree oven for 5 minutes or for a few seconds in your microwave.
Cookie dough freezes well (6 to 12 months), when it's wrapped correctly, and the dough takes up less space than baked cookies. Thaw in its package to room temperature, then bake as usual. Bake half a batch and freeze the other half until next time.
PROBLEM - Is it all right to store or freeze different types of cookies together?
They will absorb each others odors and characteristics. Crispy cookies will get soft and soft cookies will dry out. You must always store or freeze each type of cookie separate from any other.
PROBLEM - Can I safely store my cookies uncovered in the refrigerator?
They will absorb odors and moisture.
PROBLEM - Can I use fresh fruit in making cookies?
Using fresh fruit in cookies is difficult. The best way would to be process the fruit into a thick sauce. Substitute the sauce for any water you put in the mix. Example: Fresh apple sauce is much better to use than finely chopped fresh apples.
PROBLEM - I've stored my nut-meats in the refrigerator and they have an off flavor. Is there anything I can do to save them?
No. The oil in nut-meats goes rancid rather quickly and can't be saved once it has gone bad. Nut-meats will also pick up odors that will affect their taste.
Seal tightly for storage and use them as quickly as possible. Freezing nut-meats will protect them longer than storing in the refrigerator, but it's best to use them quickly.
PROBLEM - I got a little water in my chocolate while it was melting. Now my chocolate is full of lumps, must I throw it away?
No. Stir in 1 teaspoon of vegetable oil for each ounce of chocolate. This trick may save your chocolate when there is not a lot of moisture in it. Be very careful and avoid getting any moisture in your melting chocolate.
PROBLEM - I tried to melt chocolate morsels in my microwave and they won't melt. I have a lumpy mess. What can I do?
Some brands of chocolate morsels are not pure chocolate. They won't melt well.
Sometime the chocolate morsels are dried out, old or have gathered moisture from being stored in your refrigerator. They won't melt well. Pure chocolate morsels (that are fresh) should melt well in your microwave.
Try adding a teaspoon of oil for each ounce of chocolate. Adding oil may work, but since chocolate morsels can vary somewhat in composition, it may not work. Read the label and buy only pure chocolate morsels.