| A | B |
|---|
| If you want crisp cookies, make them small and thin | true |
| High fat and sugar content make cookies crisp | true |
| cookies can be made chewier by decreasing egg content | false |
| Factors that ALL increase spread are:heavily greased pans, high sugar content, high liquid content, and high oven temperature | false |
| In the 1-stage mixing method, all ingredients are placed in the bowl and mixed together at 1 time | true |
| In the creaming method, fat, sugar, and flour are creamed toegther; then eggs and liquid are added | false |
| Bagged cookies must be made with very stiff dough to hopd their shapes | false |
| Dough for rolled, molded, or icebox cookies must usually be chilled before makeup | true |
| Some cookies made with the drop method must be flattened on the pans | true |
| Rolled cookies should be cut about 1/2 inch apart | false |
| Uniform thickness is an important consideration when cutting icebox cookies | true |
| Unless the pan is lined with silicon paper, remove cookies from pans while still warm | true |
| Most cookies are baked at a fairly high temp for a short time | true |
| Overbaking increases crispness | true |
| Cookies should be cooled as rapidly as possible | false |
| It is easier to overmix in the creaming method than the one-stage method | false |
