Use shiny aluminum pans for the most evenly baked and browned cookies. If the pans are thin, stack two to give the cookies some "insulation."
To prevent the dough from sticking to cutters, dip cookie cutters in confectioners' sugar or flour between cutting cookies.
Roll cookies out on waxed paper covered countertop. To keep the paper from slipping, sprinkle a little water on the countertop first.
Freeze cookie dough for up to a year in airtight freezer bags or foil. Drop cookies (unbaked) may be frozen on cookie sheets and transferred to freezer bags; let stand at room temperature for about 30 minutes before baking.
Always cool the pan before using it for the next batch. Run cold water over it and dry to speed things along.
If freezing frosted cookies, freeze them individually on an uncovered tray or baking sheet, then transfer to labeled freezer bags. Baked cookies may be kept frozen for 4 to 6 months.
