1. Bake all cookies at the middle rack in the oven to receive even heat from both the top & the bottom heat elements. Bake 1 tray at a time, unless otherwise specified. Bar cookies should be baked closer to the bottom of the oven.

2. Line the tray with baking paper or grease the tray with butter, margerine or shortening b4 placing the cookies on. Cookies with high egg white & sugar content shd be baked in baking paper, for instance Macaroons, Almond Tuiles & Florentines.

3. Royal icing & glaze icing makes the cookies soggy. After the ising has set, put the cookies back in the oven & bake at low temperature for 5 minutes to bring back the crispiness.

4. Margerine can be used in place of butter if so desired.

5. When a recipe requires eggs, for best results, use large eggs weighing abt 60g (w/o shell)

6. Use only fresh nuts as nuts turn bad easily.